eCook Meal
Asparagus & Shimeji Mushroom Risotto
with Italian-style hard cheese & hazelnuts
This super tasty recipe is one of those dishes that makes the effort of preparing risotto so very worth it. Made with charred asparagus & fresh basil purée, and crowned with pan-fried shimeji mushrooms. Together with toasted hazelnuts, Italian-style hard cheese, this meatless main makes a delicious meal that your guests will love.
Serving guide
Choose your portion size.
SNAP THE Asparagus
Break the thicker, hard ends off of the Asparagus and discard. Cut off the soft tips and keep to one side. Cut the remaining stalks into bite-sized pieces and set aside.
GOLDEN HAZELS
Place the chopped Hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GREEN PURÉE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Asparagus stalk pieces until charred, 3-4 minutes per side. Remove from the pan and place into a blender with ½ the torn basil, 50ml of water, seasoning, and a drizzle of oil. Pulse until smooth and creamy. Set aside.
READY THE RISOTTO
Boil the kettle. Dilute the stock with 600ml of boiling water. Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 3-4 minutes (shifting occasionally). Add the grated Garlic and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until reduced, 1-2 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Remove from the heat and stir through the grated cheese, the blended Asparagus purée, the crème fraîche, the asparagus tips, the lemon juice, a generous knob of butter, and seasoning. Loosen with a splash of warm water if too thick.
YUMMY MUSHIES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the trimmed mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan, season, and set aside.
SERVICE, PLEASE!
Plate up a generous portion of the emerald risotto and top with the golden mushrooms. Scatter with the toasted nuts and garnish with the remaining basil, cheese ribbons. Wow, Chef!
SNAP THE Asparagus
Break the thicker, hard ends off of the Asparagus and discard. Cut off the soft tips and keep to one side. Cut the remaining stalks into bite-sized pieces and set aside.
GOLDEN HAZELS
Place the chopped Hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GREEN PURÉE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Asparagus stalk pieces until charred, 3-4 minutes per side. Remove from the pan and place into a blender with ½ the torn basil, 100ml of water, seasoning, and a drizzle of oil. Pulse until smooth and creamy. Set aside.
READY THE RISOTTO
Boil the kettle. Dilute the stock with 1.2L of boiling water. Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 4-5 minutes (shifting occasionally). Add the grated Garlic and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until reduced, 2-3 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Remove from the heat and stir through the grated cheese, the blended Asparagus purée, the crème fraîche, the asparagus tips, the lemon juice, a generous knob of butter, and seasoning. Loosen with a splash of warm water if too thick.
YUMMY MUSHIES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the trimmed mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan, season, and set aside.
SERVICE, PLEASE!
Plate up a generous portion of the emerald risotto and top with the golden mushrooms. Scatter with the toasted nuts and garnish with the remaining basil, cheese ribbons. Wow, Chef!
SNAP THE Asparagus
Break the thicker, hard ends off of the Asparagus and discard. Cut off the soft tips and keep to one side. Cut the remaining stalks into bite-sized pieces and set aside.
GOLDEN HAZELS
Place the chopped Hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GREEN PURÉE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Asparagus stalk pieces until charred, 3-4 minutes per side. Remove from the pan and place into a blender with ½ the torn basil, 150ml of water, seasoning, and a drizzle of oil. Pulse until smooth and creamy. Set aside.
READY THE RISOTTO
Boil the kettle. Dilute the stock with 1.8L of boiling water. Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 4-5 minutes (shifting occasionally). Add the grated Garlic and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until reduced, 2-3 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 25-30 minutes. Remove from the heat and stir through the grated cheese, the blended Asparagus purée, the crème fraîche, the asparagus tips, the lemon juice, a generous knob of butter, and seasoning. Loosen with a splash of warm water if too thick.
YUMMY MUSHIES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the trimmed mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan, season, and set aside.
SERVICE, PLEASE!
Plate up a generous portion of the emerald risotto and top with the golden mushrooms. Scatter with the toasted nuts and garnish with the remaining basil, cheese ribbons. Wow, Chef!
SNAP THE Asparagus
Break the thicker, hard ends off of the Asparagus and discard. Cut off the soft tips and keep to one side. Cut the remaining stalks into bite-sized pieces and set aside.
GOLDEN HAZELS
Place the chopped Hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GREEN PURÉE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Asparagus stalk pieces until charred, 3-4 minutes per side. Remove from the pan and place into a blender with ½ the torn basil, 200ml of water, seasoning, and a drizzle of oil. Pulse until smooth and creamy. Set aside.
READY THE RISOTTO
Boil the kettle. Dilute the stock with 2.4L of boiling water. Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 5-6 minutes (shifting occasionally). Add the grated Garlic and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until reduced, 3-4 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 25-30 minutes. Remove from the heat and stir through the grated cheese, the blended Asparagus purée, the crème fraîche, the asparagus tips, the lemon juice, a generous knob of butter, and seasoning. Loosen with a splash of warm water if too thick.
YUMMY MUSHIES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the trimmed mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan, season, and set aside.
SERVICE, PLEASE!
Plate up a generous portion of the emerald risotto and top with the golden mushrooms. Scatter with the toasted nuts and garnish with the remaining basil, cheese ribbons. Wow, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R457.09
for 4 servings · R114.27 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Crème Fraîche needs 125 mlSour Cream 250 ml 250 ml at R38.99 · 50% of packR19.50
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Risotto Rice needs 400 mlRisotto Rice 1 kg R89.99 · whole pack (size can't be divided)R89.99
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Shimeji Mushrooms needs 250 gShimeji Mushrooms 150 g 150 g at R38.99 · 1.67× packR64.98
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Hazelnuts needs 20 gNescafé Hazelnut Cappuccino Sachets 10 x 18 g 18 g at R79.99 · 1.11× packR88.88
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Italian-style Hard Cheese needs 80 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 31% of packR21.54
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Asparagus needs 400 gBaby Corn 100 g 100 g at R31.99 · 4.0× packsR127.96
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Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
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White Wine needs 40 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
Shopping
Matching Woolies ingredients.
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Frequently Asked Questions
What is the preparation time for Asparagus & Shimeji Mushroom Risotto?
The preparation time for Asparagus & Shimeji Mushroom Risotto with Italian-style hard cheese & hazelnuts is between 35 and 50 minutes.
What is the total time required to make Asparagus & Shimeji Mushroom Risotto with Italian-style hard cheese & hazelnuts?
The total time required to make Asparagus & Shimeji Mushroom Risotto with Italian-style hard cheese & hazelnuts is between 45 and 60 minutes.
How many servings does Asparagus & Shimeji Mushroom Risotto provide?
4 servings
What are the main ingredients in Asparagus & Shimeji Mushroom Risotto?
Asparagus, Creme Fraiche, Fresh Basil, Garlic, Grated Italian-style Hard Cheese, Hazelnuts, Lemon Juice, Onion, Risotto Rice, Shimeji Mushrooms, Vegetable Stock, White Wine
What is the nutritional information of Asparagus & Shimeji Mushroom Risotto?
Calories: 634, Carbs: 89 grams, Fat: grams, Protein: 19.8 grams, Sugar: 8 grams, Salt: 1197 grams
How do I prepare Asparagus & Shimeji Mushroom Risotto?
SERVICE, PLEASE!: Plate up a generous portion of the emerald risotto and top with the golden mushrooms. Scatter with the toasted nuts and garnish with the remaining basil, cheese ribbons. Wow, Chef! READY THE RISOTTO: Boil the kettle. Dilute the stock with 1.2L of boiling water. Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until reduced, 2-3 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Remove from the heat and stir through the grated cheese, the blended asparagus purée, the crème fraîche, the asparagus tips, the lemon juice, a generous knob of butter, and seasoning. Loosen with a splash of warm water if too thick. GREEN PURÉE: Place a pan over medium heat with a drizzle of oil. When hot, fry the asparagus stalk pieces until charred, 3-4 minutes per side. Remove from the pan and place into a blender with ½ the torn basil, 100ml of water, seasoning, and a drizzle of oil. Pulse until smooth and creamy. Set aside. YUMMY MUSHIES: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the trimmed mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan, season, and set aside. GOLDEN HAZELS: Place the chopped hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. SNAP THE ASPARAGUS: Break the thicker, hard ends off of the asparagus and discard. Cut off the soft tips and keep to one side. Cut the remaining stalks into bite-sized pieces and set aside.
What should be prepared from my kitchen to make Asparagus & Shimeji Mushroom Risotto?
Asparagus, Creme Fraiche, Fresh Basil, Garlic, Grated Italian-style Hard Cheese, Hazelnuts, Lemon Juice, Onion, Risotto Rice, Shimeji Mushrooms, Vegetable Stock, White Wine
How many calories does Asparagus & Shimeji Mushroom Risotto have?
634 calories
How much fat content does Asparagus & Shimeji Mushroom Risotto have?
grams