Mushroom and Asparagus Risotto

• servings: 4
• active time: 15 minutes
• total time: 45 minutes

Ingredients

I tbsp oil

I large onion, chopped

I large garlic clove, crushed

275g (IOOz) risotto rice

100ml (3½fl oz) white wine

150g (50z) asparagus spears, stalks sliced into rounds and tips reserved

about 800ml (I pint 7fl oz) hot chicken or vegetable stock

350g (120z) mixed button and chestnut mushrooms, sliced

75g (3oz) Parmesan, grated

I bunch of chives, snipped

a large knob of butter

Directions

Heat the oil in a wide-based shallow saucepan (see note). Add the onions and garlic and fry for a few minutes over a high heat. Add the rice and stir in the mixture to coat the grains. Pour in the wine and boil for a few minutes until nearly evaporated. Toss in the sliced asparagus stalks and add the hot stock, a ladleful at a time,

stirring over the high heat, until all the stock has been absorbed, and the rice is just tender. Make sure that each spoonful of stock is absorbed before adding the next. From when the first ladle of

stock is added, it should take around 20 minutes to cook.

Add the mushrooms and the asparagus tips and stir for about 3 minutes until well combined with the rice and just softened.

Remove from the heat. Add the Parmesan, chives and butter and season to taste with salt and pepper. Stir and cover with a lid, then

leave to stand for 2 minutes before serving.

Notes

COOK'S NOTE

Use a wide-based pan so the liquid evaporates quickly.PREPARE AHEAD

Best made and served immediately, though any leftovers can be quickly chilled and made into risotto cakes to fry and enjoy the following day.

Don’t freeze