Mushroom & Asparagus Risotto

by Jo

Serves 4

500g Arborio Rice
500g mushrooms, roughly chopped (use your favourite kind)
1.5 litres water
1 tbsp mixed dried herbs
1 ½ tbsp vegetable stock powder
150ml white wine or vermouth
1 tsp onion powder
1 large onion, finely chopped
1 bunch asparagus, cut into approx 2cm pieces
1 bunch fresh parsley, finely chopped
1 tbsp vegan margarine
Olive oil
Salt and black pepper

Mix together stock powder, dried herbs, onion powder with the water in a saucepan. Bring to a boil then turn down so just simmering.

In the meantime place the margarine and a dash of olive oil in a large heavy pan and place on a medium heat. Add onion and cook until the onion is translucent (approx 2-3 minutes)

Stir in rice and cook for about a minute, do not let the rice brown.

Next add the wine to the rice and stir. When the wine has been absorbed add a ladle of the warm stock.

At this point add the mushrooms and stir through.

From here on you need to keep on adding stock to the rice, add a ladle at a time and let the rice absorb it before adding the next. Keep stirring the rice regularly during this time.

Once all the stock has been absorbed, it should still have quite a loose consistency, if it is a little thick add more stock. Stir through the chopped parsley and serve.

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