Serves: 2
Ingredients:
250g Italian Arborio Rice
White wine
200g Mixed exotic mushrooms
100g Fresh asparagus
4 Sprigs fresh thyme
2 medium shallots
2 cloves chopped garlic
1 vegetable stock cube
100g Grana Padano cheese ( Shaved... using a peeler)
Olive oil
Salt & pepper to season
Rocket leaves, red onion, plum cherry tomatoes, olive oil. (Side salad)
Method
1. Wash mushrooms and roughly chop
2. Peel & finely dice 2 medium shallots
3. Peel the bottom half of the asparagus stem & finely chop. Save tips for garnish. Finely chop fresh thyme
4. Warm a large saucepan with 2 dessert spoons of olive oil in. Gently seal off the shallots, garlic, mushrooms & finely chopped asparagus. Add approx 200ml white wine and gently sweat down the mushroom mix
5. Add Arborio Rice and stir in
6. Mix the vegetable stock cube into 700ml hot water then stir into rice
7. Simmer for about 20/ 25 minutes stirring regularly
8. Whilst the rice is cooking put on a pan of water to boil your asparagus tips in. Once the water is boiling drop tips in about 4 minutes before serving the risotto.
9. Prepare your rocket salad and drizzle with Olive oil
10. Just before serving the risotto stir in half the cheese & serve once the cheese has melted. Season to taste
11. Finish with the remainder cheese & asparagus tips
This dish is great served with Char-grilled Chicken or Poached Salmon
Pour a glass of wine
Enjoy 💞
Tracy x
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