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.

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