MUSHROOM & ASPARAGUS RISOTTO

This mushroom and asparagus risotto is a rich, yet balanced dish prepared using classic techniques. The slow release of starch from short‑grain rice creates a naturally creamy texture, supported by butter, stock, and carefully layered flavours. Mushrooms and asparagus add depth and freshness, while Parmesan finishes the dish with savoury notes.
 

Ingredients

Serves 2–3

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 8–9 mushrooms, finely sliced
• 40 g butter, plus an extra 15 g to finish
• 20 g dried porcini mushrooms
• 1 vegetable stock cube
• 300 ml hot water
• 2 garlic cloves, lightly crushed
• 1 shot brandy
• 300 g short‑grain risotto rice
• 150–180 ml dry white wine (just under ¾ of a glass)
• Vegetable stock, kept hot (approximately 750 ml)
• 1 sprig of rosemary
• ½ lemon, juiced
• 1 bunch of asparagus, lightly blanched and cut into pieces
• Parmesan cheese, finely grated, to taste
• Black pepper, to finish
   

Preparation Method

1. Place the dried porcini mushrooms in a bowl with the stock cube. Pour over the hot water and set aside to soak, allowing the mushrooms to soften and release flavour.
2. Heat the olive oil in a wide pan over a medium heat. Add the onion and cook gently until soft. Add the sliced mushrooms and butter and cook for 4–5 minutes until softened and aromatic.
3. Lightly crush the garlic and add it to the pan. Pour in the brandy and allow it to reduce slightly.
4. Stir in the risotto rice, ensuring the grains are coated. Cook briefly to warm the rice through.
5. Pour in the white wine and allow it to reduce, stirring until mostly absorbed.
6. Add the porcini mushrooms along with their soaking liquid. Begin adding the hot vegetable stock gradually, stirring regularly and allowing each addition to absorb before adding more.
7. Add the rosemary to gently infuse the risotto. Continue adding stock every few minutes for around 15 minutes, until the rice is tender but still has a slight bite.
8. Stir in the lemon juice and the blanched asparagus. Add the remaining butter and remove the rosemary. Mix gently until the risotto is creamy.
9. Spoon the risotto into bowls. Finish with grated Parmesan and a light grinding of black pepper.

Serving Suggestion

Serve immediately while warm. This dish works well as a main course or a light shared meal.

Important Information

This recipe content is provided for informational purposes only and does not constitute nutritional or medical advice.