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A bowl of cheat's mushroom & asparagus risotto topped with rocket and Parmesan
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Cheat’s mushroom & asparagus risotto bowl

With Parmesan, lemon & rocket

A bowl of cheat's mushroom & asparagus risotto topped with rocket and Parmesan
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10 mins
Super easy

serves 2

About the recipe

Cheat your way to a delicious risotto for 2 with Jamie’s Mighty Mushroom Grains. Super creamy and full of flavour, it looks and tastes fancy but takes just 10 minutes.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Teal Jamie Oliver heart

Jamie's Food Team

By Anna Helm Baxter

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

SHOP JAMIE'S SERVEWARE

Dishy Bowls

Method

  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.

Beautiful served on a Dishy Bowl from Jamie's Big Love serveware collection.

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