Asparagus Risotto

9 ingredients
3 steps

Ingredients

  • 10 g dried porcini mushrooms, soaked in 100ml lukewarm water for 30 mins
  • 2 tbsp oil
  • 1 None medium onion, peeled and finely chopped
  • 150 g risotto rice
  • 50 ml white wine
  • 300 ml vegetable stock
  • 100 g rocket
  • 500 g asparagus, woody ends snapped off
  • 50 g Parmesan, grated

Directions

  1. 1
    Drain the mushrooms, reserving the water. Heat 1 tbsp oil in a saucepan and saute the mushrooms for 1 min. Add the onion and cook until softened. Add the rice and cook for 1 min until slightly translucent. Pour in the wine, mushroom water and stock and simmer for 10 mins, stirring occasionally.
  2. 2
    Meanwhile, heat 1 tbsp oil in a frying pan and saute half the arugula for 10 seconds. Remove from the pan and drain on paper towel. Season with salt.
  3. 3
    Add the asparagus and remaining arugula to the risotto and simmer for 5 mins. Stir in the cheese and season with salt and black pepper. Spoon onto plates and top with the sauteed arugula.

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