Check out this recipe which is full of fresh ingredients and super easy to make, equally suitable for vegetarians. The stock used to cook the risotto is Lee Kum Kee Umami Mushroom Soup Base. The base is prepared from selected shiitake mushrooms and white button mushrooms for its savoury umami taste.
Mix the soup base with water as a stock, set aside
Blanch asparagus and immerse in cold water to cool. Drain and set aside.
On a medium-high heat pan, add oil then sauté the onion, mushroom and rice.
Slowly add in the stock. The stock should be just enough to cover the rice each time. When the rice appears to be dried, add in another ladle of stock. Repeat this step until the rice is al dente.
Add asparagus and parmesan cheese, mix well and sprinkle black pepper before serve.
The process of adding the soup should be slow. Stir well so that the soup can be absorbed more evenly.
PREP TIME: 5 MINS | COOK TIME: 30 MINS
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
