Mushroom Risotto with Asparagus

Serves 2

Prep Time 5 minutes

Cook Time 30 - 35 minutes


1 x pack Green Isle Sliced Mushrooms 350g.

25g butter

1 onion, finely chopped

2 cloves of garlic, finely chopped

200g Arborio or Carnaroli rice

1.25 litre hot vegetable stock

1 X 200g bunch of asparagus, trimmed and chopped into 2cm pieces

30g parmesan grated cheese

Extra Parmesan for garnish



  1. Keep the stock hot in a saucepan on a low heat beside where you are cooking.

  2. In a large sauté pan, melt the butter and gently fry the onion and garlic. Add the mushrooms and cook for 5 minutes until the moisture has gone.

  3. Keeping the heat at medium, add the rice and stir well to mix with the mushrooms. Ladle approximately 100ml of hot stock into the pan and, stirring all the time, cook until the stock has been absorbed.

  4. Gradually continue to add the hot stock in small amounts, stirring, until all the stock has been used. Add the asparagus with the last addition of stock and cook until the rice is cooked, thick and creamy, but still has a little bite to it.

  5. Remove from the heat and stir in the grated Parmesan. Serve immediately garnished with Parmesan shavings.