Asparagus and Mushroom Risotto

Looked in the fridge and what did I find? English Asparagus and a few mushrooms, mmm so that will be Mushroom and Asparagus Risotto for tea then!

Ingredients:-

• knob of local Yorkshire butter from Settle Creamery
• small onion, finely chopped
• crushed clove of garlic
• couple of shakes of black & white pepper
• pinch of coarse sea salt
• chicken stock (or chicken stock cube)
• water
• English Asparagus
• mushrooms
• Parmesan cheese, grated

Method

Add a splash of olive oil and a knob of butter to a casserole pan (suitable for the oven)  and gently fry the Risotto rice (I use arborio) until it starts to go transparent.

Prepare chicken stock and add a crushed clove of garlic (or squeeze of garlic paste), pinch of coarse sea salt, black pepper and a couple of shakes of ground white pepper,  as this was a quick tea I used a chicken stock cube and approx half a litre of water.

In a different pan I fried the onion in a splash of olive oil and knob of butter until soft and starting to turn golden brown (dont over brown as spoils the look of the dish) throw in the chopped mushrooms and asparagus and fry off for a couple of minutes. 

Add stock to rice once it starts to go transparent and bring to boil, put lid on casserole pan and transfer to oven for 10 mins and then add further stock or water and onions, mushrooms and asparagus, back to oven for further 5 to 10 mins or until rice is cooked and all fluid absorbed, if not cooked add a bit more water and cook a little more..

dish up and grate some parmesan over and enjoy..