Had a good hotpot session at Northpoint City yesterday. 😀 Totally indulged in a meat feast of pork belly, beef and mutton slices. So much meat overload that I just have to go vegetarian today, lol. Hence I made this Mushroom Risotto with simply a mix of mushrooms, asparagus and cherry tomatoes. 😉
Making The Vegetable Stock
I kept aside a small pot of vegetable stock that I made the other day for this. Really easy to do so as I merely used up vegetable scraps and leftovers like celery base & stalks, yellow onions, corn cob, carrots, potatoes (with skin on), asparagus ends, spring onion and coriander stalks. Add everything into a soup pot, cover with enough water and throw in 2 bay leaves. Boil that for 1-2 hours and then strain it to get the stock. Easy peasy, right? Plus, it’s an excellent way to reduce food waste too.
If you’re non-vegetarian, feel free to use your preferred meat stock or broth.
Add Cheese For An Aromatic Finish
If this may sound too plain for your liking (because there’s no meat), you can grate some parmesan or pecorino cheese over to add some sharpness and depth.
Enjoy this fresh and clean Mushroom Risotto!
- 250g mixed mushrooms (brown & white button, portobello)
- 120g fine asparagus, cut into 5-cm sections
- 150g cherry tomatoes
- 1 yellow onion, peeled & diced
- 275g Arborio rice, rinsed
- 800ml hot vegetable stock
- 2 tsp olive oil
- sea salt & freshly ground black pepper to taste
- freshly grated parmesan cheese