A beautiful winter warmer that will impress even the most discerning of house guests!
Serves 2
Prep time: 10 mins Cook time: 30 mins
Ingredients
• 160g mushrooms, sliced
• 80g asparagus spears, sliced
• 1 shallot, diced
• 2 garlic cloves, crushed
• 150g risotto rice
• 475ml vegetable stock
• 50g parmesan, grated
• Low calorie oil spray
• Salt and pepper
Method:
1. In a large, deep frying pan add low calorie oil and mushrooms and cook for 6 minutes until
soft and browned all over.
2. Add asparagus and cook for 3 more minutes.
3. Remove both from the pan and set aside.
4. Spray pan with more low calorie oil spray and add onion and garlic.
5. Sauté for 3-4 minutes until soft.
6. Add rice and cook for 2 minutes, stirring continuously. The rice should go slightly opaque.
7. Slowly add vegetable broth 100ml at a time, waiting for the stock to be absorbed before
adding more.
8. Keep continuing for 10 minutes until the rice has cooked through. You might not use all of
the stock.
9. Add mushrooms and asparagus back into the pan with parmesan and season to taste.
10. Heat for 2 minutes and serve with a generous grind of black pepper.
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