Risotto with Mushroom and Asparagus


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


1.Mix the soup base with water as a stock, set aside
2.Blanch asparagus and immerse in cold water to cool. Drain and set aside.
3.On a medium-high heated pan, add oil then sauté the onion, mushroom and rice.
4.Slowly add 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.
5.Add asparagus and parmesan cheese, mix well and sprinkle black pepper before serve.
The process of adding the soup should be slow. Stir well and so that the soup can be absorbed more evenly.

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Lee Kum Kee Umami Mushroom Soup Base 12x50g

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