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Mushroom and asparagus risotto
Fruit and vegetables
1 large brown
onion
, chopped
1 large
garlic
clove, crushed
150g/5½oz
asparagus
spears, stalks sliced into rounds and tips reserved
350g/12oz mixed button and
chestnut mushrooms
, sliced
1 bunch
chives
, snipped
Tins, packets and jars
275g/9¾oz
risotto rice
Cooking ingredients
1 tbsp
oil
about 800ml/1⅓ pint hot chicken or
vegetable stock
salt and freshly ground
black pepper
Dairy, eggs and chilled
75g/2⅓oz
Parmesan
, grated
large knob of
butter
Other
100ml/3½fl oz dry
white wine
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