Mushroom and Asparagus Risotto

: Prepare the Ingredients

Wash and dry the vegetables prior to chopping (as required):
- Button Mushrooms: slice in half
- Baby Asparagus: just wash and dry
- Shallot: peel and slice
- Garlic: peel and mince
- Celery: chop finely
- Flat Leaf Parsley: chop finely
- Sage: chop finely.

: Make the Risotto

Heat a little olive oil on a sauce pan over a medium - low heat. Add the celery, shallot and garlic. Let them sweat for about 5 minutes. The add the mushrooms. Let them cook of until they colour nicely and then stir in the rice.

Cook the rice until it is translucent. Then add roughly 50ml of vegetable stock. Turn the heat up to medium, stir the rice until absorbs the stock and then keep adding a little stock at a time, while stirring the rice. Only add more stock once the rice absorbs all the stock.

When you’ve added about 2/3 of the stock, add the asparagus and keep cooking until you’ve used all the stock and the rice is a little al dente. Season with the herbs (parsley and sage), salt, pepper and pinch of nutmeg powder.

Let the rice rest for about 2 minutes before serving.

Plate and Serve.