Mushroom and Asparagus Risotto
Serves 4 | Under 30 minutes | Vegetarian
Ingredients
1L chicken or vegetable stock
2 tbsp extra virgin olive oil
400g mixed mushrooms, sliced
3 sprigs fresh thyme
Salt and pepper, to taste
1 leek, finely chopped
2 garlic cloves, finely chopped
400g Arborio rice
2 bunches asparagus, cut into thirds
Juice of ½ lemon
3 tbsp grated pecorino or parmesan
Method
Bring the stock to a simmer in a small saucepan over low heat. Add the olive oil to a frypan over medium heat.
Add the mushrooms and thyme and cook, stirring occasionally, for 6-8 minutes, or until browned and softened. Season with a pinch of salt and pepper. Add the leek and garlic. Cook, stirring occasionally, for another 5 minutes. Taste and adjust seasoning if needed.
Add the rice and cook for 2 minutes, stirring frequently, until the grains are translucent.
Gradually add a ladleful of stock to the rice, stirring constantly. Allow the rice to absorb the liquid before adding more. Continue for 6-8 minutes, or until you have used approximately half the stock.
Add the asparagus and continue stirring and adding the stock until the rice is cooked and the risotto is creamy, approximately another 10-15 minutes.
Once cooked, remove from the heat and stir in the grated cheese and lemon juice. Serve with a drizzle of olive oil and another grating of cheese.
