Asparagus, Mushroom and Fresh Herb Risotto 

Preparation: 10 minutes

Cooking: 30 minutes

Serves: 4

1 tblspn olive oil

1 onion, finely chopped

1 clove garlic, finely chopped

4 cups vegetable or chicken stock

2 cups Arborio rice

3 cups sliced button mushrooms

1 bunch asparagus, quickly blanched, refreshed, and sliced into 4 cm lengths

Freshly ground black pepper and salt, to taste

1 cup mixed fresh herbs (try tarragon and chervil)

½ cup grated parmesan cheese

Heat olive oil in a large saucepan. Sauté onion and garlic until tender.  Bring stock to the boil in a separate saucepan. Add rice to onion and toss to coat.  Add a ladleful of stock.  Stir rice mixture continuously over a gentle heat until the stock has been absorbed.  Add another ladle of stock and continue to cook until all the stock has been absorbed and the rice is cooked. Add mushrooms and asparagus to rice.  Cook for a further 3 minutes, stirring continuously. Season with a good grind of black pepper and salt to taste, and gently stir through the parmesan cheese and fresh herbs, reserving some to garnish with.