Heat the oil in a thick base pan add the chopped onions, pistachios and cook for 5minutes, add the risotto and continue cooking for 2minutes but stirring continuously. Add the wine and reduce by half. Begin adding the stock and keep cooking for 20 minutes on low heat and stirring frequently. In the mean time chop the asparagus, basil and slice the mushrooms. In the last 10 minutes add the vegetables, cracked pepper, basil and continue cooking, stirring continuously. In the final stages add the parmesan and butter and serve.
Serves 2Email this Recipe Back to Tosca Restaurant - Jean Paul, Annette and Jonathan