While the wintry evenings are getting colder and colder, we don’t have to stick to veggie soup! At the Birmingham Food Market there’s been a recent influx of asparagus, something I’ve rarely cooked with but really do enjoy the flavour of. I picked up a bunch and decided to pair it with local, in-season mushrooms and create this delicious risotto. Give it a go when you fancy something warming, stodgy and different – it’s also gluten-free!
Vegetarian Asparagus & Mushroom Risotto
Serves: 4
1.2 litres water
2 vegetable stock cubes
2 tbsp oil
1 onion
4 garlic cloves
2 courgettes
100g mushrooms
8 asparagus stems
1 tbsp black pepper
350g arborio rice
30g butter
40g cheese, grated
- Slice up all of the vegetables as you like – finely cut or chunky. For the asparagus, take both ends in either hand and snap – this will ensure only the fresh part is used
- In a medium-sized saucepan, pour in freshly boiled water from the kettle and add your stock cubes. Stir to dissolve
- In a large saucepan, heat the oil and add onion, keeping on a high heat until it turns translucent
- Now add your minced garlic and sliced mushrooms and fry on a lower heat for a few minutes or until the mushrooms have sufficiently shrunk
- Pour the arborio rice into the mix, stirring to ensure every grain is coated
- Now add the rest of your veggies and stir again. Sprinkle in the black pepper
- Using a ladle or cup, gradually add the stock from the other pan, ensuring absorption before the next ladleful. Continue stirring and adding stock over a medium heat for 20 minutes, until the rice is cooked
- Once cooked, remove the pan from the heat and stir in the butter and cheese until it reaches a sticky consistency
- Then serve up in little bowlfuls, depending on your appetite! It’s surprisingly filling!
