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Asparagus & mushroom risotto with fresh parsley & lemon
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Total Time:
45 minutes
Ingredients:
  • 10g dried porcini
  • 1 small onion
  • 1 clove of garlic
  • 1 stick of celery
  • 200g asparagus
  • 100g chestnut mushrooms
  • olive oil
  • 1 vegetable stock cube or pot organic
  • ½ a bunch of flat-leaf parsley (15g)
  • 20g Italian hard cheese
  • 150g risotto rice
  • 50ml white wine (optional)
  • 1 lemon
Instructions:
  • In a small bowl, soak the porcini in boiling water. Chop the onion, garlic, celery, asparagus, and chestnut mushrooms. Cook the onion and celery in oil and water until softened. Add chopped porcini and soaking water to the pan. Dissolve the stock cube in 600ml boiling water. In another pan, cook garlic, mushrooms, salt, and pepper until softened. Add parsley stalks to the stock. Grate the cheese. Stir in rice and cook until translucent. Add wine and stir until absorbed. Gradually add hot stock, stirring constantly. Stir in asparagus and mushrooms. Continue adding stock until rice is cooked. Remove from heat and stir in most of the cheese. Season with salt, pepper, and lemon juice. Let sit for 2 minutes. Serve topped with parsley and remaining cheese.

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