Cheat's mushroom & asparagus risotto bowl
Ingredients
- 160g asparagus
- olive oil
- 1 x 250g pouch of Jamie Oliver Mighty Mushroom Grains
- 15g unsalted butter
- 30g Parmesan cheese or your favourite vegetarian alternative
- ½ a lemon
- 1 large handful of rocket
Instructions
- 1
Snap off and discard the woody ends of the asparagus.
- 2
Place a 26cm non-stick frying pan on a medium heat with 1 tablespoon of olive oil. Finely slice the asparagus stalks, reserving the tips, place in the pan and cook for 2 minutes.
- 3
Add the Mighty Mushroom Grains along with 200ml of boiling kettle water and simmer for 2 minutes, then add the asparagus tips and cook for another 3 minutes, or until the grains look creamy and the asparagus is just tender. Remove from the heat, dot in the butter and finely grate over half the Parmesan.
- 4
Divide the risotto between 2 Big Love Dishy Bowls, then grate over the lemon zest. Squeeze the lemon juice over the rocket, season to perfection, then pile it on top of the risotto. Grate over the remaining Parmesan to serve.
