Mushroom and asparagus rad-risotto

Step 1/9

• ½ onions
• 1⅓ cloves garlic
• Pack of fresh sage
• ⅔ tbsp dried basil
• ⅓ Knob of a butter
• Salt and pepper

• wok
• garlic press

Dice onion, press garlic, roughly chop a handful of sage leaves. Add to a wok with dried basil, salt, pepper and knob of butter. Sweat on low-mid heat for 10 minutes.

Step 2/9

• 100 g Chestnut mushrooms
• 83⅓ g Asparagus

While sweating onions, roughly chop the mushrooms and asparagus

Step 3/9

Add chopped mushrooms and asparagus to wok and fry on medium heat for 5 minutes.

Step 4/9

• 153⅓ g Arborio rice

Add rice to wok and fry for 3 minutes on medium heat.

Step 5/9

• 60 ml white wine

Pour in white wine and simmer for 5 minutes.

Step 6/9

• 1 Vegetable stock cubes

While the wine simmers. Add 1500ml of boiling water to 3 stock cubes. Chop a bunch of sage.

Step 7/9

Add sage to the wok. Now add stock bit by bit for 25 minutes or until rice is soft and creamy . Let the rice absorb the stock before adding more.

Step 8/9

• 20 g Pecorino cheese
• ⅓ tbsp Worcestershire sauce
• ⅓ tbsp lemon juice
• ⅓ tsp ground nutmeg

Add Worcester sauce (I use a vegan version), nutmeg, lemon juice and pecorino. Stir into risotto and simmer on low heat for 2 minutes.

Step 9/9

Serve with a handful of rocket, sage leaves and shaved pecorino.

Enjoy your meal!