Mushroom and Asparagus Risotto

For me, there is little else more comforting that a big bowl of carbs. Pasta may be the obvious choice for a carb-fest but when done right, Risotto can be a welcome break from the norm. In this dish the earthy, woody flavours of the mushrooms are lightened with the crunchy asparagus and makes a wonderfully comforting Spring dinner.

 

Yes, it takes a little more love and attention is required but this is the perfect excuse to shut yourself in the kitchen for a while, open up Netflix/Spotify and engage yourself in a little me-time. Not only will you find that the stresses of the day seem much less significant when you’re bopping along to Justin Timberlake (just me?) but you can reward yourself with a silky, creamy risotto at the end of it all.

For this easy Spring dish you will need:

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    Ingredients:
    Porcini Mushroom paste
    1.2L Vegetable Stock
    Onion
    2 garlic cloves (omit the porcini paste has this already included)
    250g chestnut mushrooms
    200g Asparagus
    400g risotto rice
    Small glass white wine
    2tbsp Crème Fraiche
    Parsley
    Parmesan

   Method:

1. Dice your onion and add to a large pan. Cook on low heat for 5mins until they start to turn translucent.
2. Add garlic and sliced chestnut mushrooms and cook until the mushrooms begin to soften (about a further 8mins.
3. Add the porcini paste and combine with the onions and mushrooms.
4. Tip the rice into the saucepan and cook for 1 minute.
5. Pour over the wine and allow bubble so that the alcohol evaporates.
6. Add a little of the stock (around 200ml) and stir slowly until the rice has absorbed almost all of the liquid.
7. Continue adding the liquid, 200ml at a time, and keep stirring until all the liquid has been absorbed.
8. Around halfway into this process, add the Asparagus pieces and stir to combine.
9. Taste the rice to check it is cooked, it should be slightly al dente (if undercooked keep adding boiling water until desired texture is reached) , season with salt and pepper to taste.
10. Once the rice is done, turn off the heat and stir through 2tbsp crème fraiche and 50g Parmesan.
11. Spoon into bowls and serve with Parsley and extra Parmesan.

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