Risotto with Mushroom and Asparagus (v) | Recipes | Lee Kum Kee
Our Umami Mushroom Soup Base is the perfect stock for this vegetarian Risotto dish, it's packed with flavour and very easy to make.
Keywords
- vegetarian
- mushroom
- umami
- lee kum kee
- risotto
- recipe
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Kettle
- Stove
- Wooden spoon
- Measuring cup
- Grater
- Serving bowl
- Plate
Ingredients
- 300g Risotto rice
- 200g Mushroom, sliced
- 120g Asparagus peeled and halved
- 1 Onion, chopped
- 50g Vegan Parmesan cheese, grated
- 1Tbsp Mixed herb
- 2Tbsp Olive oil
- A pinch of Grounded black pepper
- 1 Pack Lee Kum Kee Umami Mushroom Soup Base
- 1L Hot Water
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