Serves 2.
6 Champignons de Paris (or equivalent other mushroom)
15 small asparagus stalks (or 8 medium/big stalks)
1 White onion
2 cloves garlic
1 Veggie bouillon cube
1 bottle dry white wine
1 handful fresh parsley
Chunk of parmesan.
1 mug risotto rice (~150g)
tiny bit of lemon zest
Heat pot to boiling with 1 litre water and dissolve bouillon cube in, keep hot but not boiling.
Meanwhile, cut each asparagus in half vertically and in 3-4 parts horizontally. Cut the mushrooms in slices and mix with the chopped garlic Cut the onions into small cubes and put in pan with 2 tablespoons olive oil, heat and fry onions until just before translucent.
Add 2 tablespoons more of olive oil, asparagus and mushrooms and garlic and fry for 2 minutes mixing regularly. Add the rice and coat with the oil mixing regularly. Leave to fry and cook lightly for 2 minutes.
Add 1 ladle of stock from the hot pot of bouillon liquid and 1 small glass of white wine. Mix with the rice and cook until just before it has evaporated. Add 1 ladle more of stock and mix into rice. Keep adding/replacing liquid until rice is cooked and the consistency is nice and creamy.
Take off heat and add parmesan to help stick the risotto together. Season with pepper and a bit of salt Mix well. Put back on low heat just to keep warm whilst mixing in the parsley and lemon zest.
Take off heat and serve, eat with the rest of the bottle of wine!
