Mary Berry's Mushroom and Asparagus Risotto
My quick risotto is full of flavour from all the fresh ingredients. An oven-baked risotto is a good alternative – prepare as here, but add all the stock at once and pop into the oven, preheated to 200˚C/180˚C Fan/Gas 6, to cook for around 20 minutes. Stir in the mushrooms and asparagus tips 3 minutes before the end, then finish off with the cheese, butter and chives before serving.
|1||large onion, chopped|
|1||large garlic clove, crushed|
|275g (10oz)||risotto rice|
|100ml (3½fl oz)||white wine|
|150g (5oz)||asparagus spears, stalks sliced into rounds and tips reserved|
|About 800ml (1 pint 7fl oz)||hot chicken or vegetable stock|
|350g (12oz)||mixed button and chestnut mushrooms, sliced|
|75g (3oz)||Parmesan, grated|
|1 bunch||chives, snipped|
|A large knob of butter|
You will need: a wide-based shallow saucepan.
Heat the oil in a wide-based shallow saucepan (see note). Add the onions and garlic and fry for a few minutes over a high heat. Add the rice and stir in the mixture to coat the grains. Pour in the wine and boil for a few minutes until nearly evaporated. Toss in the sliced asparagus stalks and add the hot stock, a ladleful at a time, stirring over the high heat, until all the stock has been absorbed, and the rice is just tender. Make sure that each spoonful of stock is absorbed before adding the next. From when the first ladle of stock is added, it should take around 20 minutes to cook.
Add the mushrooms and the asparagus tips and stir for about 3 minutes until well combined with the rice and just softened.
Remove from the heat. Add the Parmesan, chives and butter and season to taste with salt and pepper. Stir and cover with a lid, then leave to stand for 2 minutes before serving.
Cook’s Note: Use a wide-based pan so the liquid evaporates quickly.
Prepare Ahead: Best made and served immediately, though any leftovers can be quickly chilled and made into risotto cakes to fry and enjoy the following day.