In The Marley Kitchen: Baked Risotto with Asparagus and Mushrooms
August 11, 2016
INGREDIENTS -2 tablespoons Ziggy Marley Coco’Mon coconut oil -3 tablespoons chopped onion -2 chopped scallion -1/2 scotch bonnet pepper, finely minced -1/2 cup chopped mushrooms, any kind you prefer -1 tablespoon minced garlic -3/4 cup arborio rice -1/2 cup white wine -1/2 cup grated Parmesan cheese -2 cups vegetable stock -8 asparagus stocks -1/3 cup hulled Ziggy Marley hemp rules hemp seeds
DIRECTIONS -In an oven safe pan heat the coconut oil over medium heat.
-I like to use a small cast iron pan for baked risotto because it keeps the rice from getting too thick, which can result in uneven cooking.
-Cook the onion, scallion, scotch bonnet pepper and mushrooms for 2 minutes, just until it begins to soften.
-Then stir in the garlic and cook for another minute.
-Lightly season with salt and pepper, then stir in the rice and cook until it begins to look transparent (about 3-4 minutes).
-Now pour in the wine and let that cook until nearly all the liquid has evaporated.
-Stir in 1/4 cup of the cheese and stir in the stock.
-Cover in aluminum foil (be careful, it's hot!) and bake at 375°f for 10 minutes.
-Remove the foil and stir in the remaining cheese.
-Bake for another 15 minutes, but in the meantime prep your asparagus by removing the hard ends (the stalks) and slicing in half lengthwise.
-Layer the asparagus over the risotto, top with hemp seeds and bake for another 8-10 minutes until all the liquid appears to have absorbed.Serve warm as a main course or as a side. You can use any kind of vegetables you prefer.