Asparagus Risotto Recipe

Vegetarian Asparagus & Mushroom Risotto

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

  1. 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
  2. In a medium-sized saucepan, pour in freshly boiled water from the kettle and add your stock cubes. Stir to dissolve
  3. In a large saucepan, heat the oil and add onion, keeping on a high heat until it turns translucent
  4. 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
  5. Pour the arborio rice into the mix, stirring to ensure every grain is coated
  6. Now add the rest of your veggies and stir again. Sprinkle in the black pepper
  7. 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
  8. Once cooked, remove the pan from the heat and stir in the butter and cheese until it reaches a sticky consistency
  9. Then serve up in little bowlfuls, depending on your appetite! It’s surprisingly filling!


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