Asparagus & Mushroom Risotto

I was quite excited to get some asparagus in my vegbox this week. It’s asparagus season and apparently it doesn’t last very long. I found a really simple and tasty recipe (courtesy of Phil Vickery). Seeing as I also had mushrooms in the vegbox this week I added them to this recipe that only takes 30 mins to make. I didn’t have any parmesan so used cheddar instead. This version of the recipe serves 2.

Ingredients

For the risotto

Preparation method

  1. For the risotto, heat the oil in a frying pan and gently fry the shallot and garlic until softened but not coloured.
  2. Add the rice and fry for one minute, stirring frequently, until coated in the oil.
  3. Add the wine and simmer until absorbed by the rice.
  4. Add the hot vegetable stock a ladleful at a time, stirring between each addition to allow the liquid to be completely absorbed, until the rice is cooked and all the stock has been absorbed.
  5. Add the chopped mushrooms.
  6. Add the asparagus, butter and season, to taste, with salt and freshly ground black pepper and stir well.
  7. Sprinkle grated cheddar on the top and fold in once.
  8. To serve, divide the risotto equally among two serving dishes.

To see the recipe minus the mushrooms and with parmesan, go here. Goes very well with a glass of white wine.

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