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Asparagus and Porcini Mushroom Risotto

Ingredients

  • 1 bunch asparagus (about 250g)
  • Dried porcini mushrooms (about 75g)
  • 1.5L vegetable stock
  • 1 tbsp olive oil
  • 25g butter
  • 2 onions, finely chopped
  • 350g risotto rice
  • 200ml white wine or vermouth (optional)
  • 75g parmesan or vegetarian alternative, finely grated

Method

  • Cut the asparagus into chunks about 2cm long and gently simmer them in some of the stock for about a minute and then set aside. Finely slice the ends of the asparagus. 
  • Heat the oil and half the butter in a large saucepan. Cook the onions gently for 5 mins with a little salt, add the finely sliced asparagus stalks and cook for 2 mins more. Add the rice and continously stir for a few minutes until it becomes semi-transparent and makes a hissing sound.
  • Stir in the wine if using, reducing the heat to a gentle simmer. Add the dried mushrooms and stir well. Add the stock, a bit at a time, stirring between each addition until it is absorbed, about 15 mins.
  • Once the mushrooms are getting soft, stir in the asparagus tips and more stock if it starts to dry and cook for 1 or 2 minutes more. 
  • Remove from the heat and top with the remaining butter and most of the parmesan. Add salt and pepper to taste, cover and leave for a few minutes to settle.
  • Serve and top with parmesan. 

 

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