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Ingredients - Asparagus and Mushroom Risotto:
- Require 2 tbsp of Olive Oil
- Need 3 tbsp - Butter with 2 tbsp in frying pan and 1 tbsp added to risotto when cooked
- Provide 1 of Red Onion
- Prepare 150 g of Asparagus cut into 3 pieces each
- Get 150 g for Button Chestnut Mushrooms thinly sliced
- Require 100 g Courgettes thinly sliced
- You need 150 g - Arborio Rice
- Make ready 500 ml - water including vegetable stock
- Prepare 2 tbsp lime juice
- Give Handful fresh Parsley finely chopped
- Require 20 g for Parmesan Cheese grated
- Need to taste - Salt
Asparagus and Mushroom Risotto making:
- Place olive oil and 2 tbsp butter in pan following which add onions and mushrooms until softened, say 2 minutes. Add rice and stir in to coat with oil, butter and onions and mushrooms. Cook for 5 minutes and add asparagus and courgettes after 3 minutes.
- Add contents of pan to inner bowl of rice cooker and then add water and stock. Set cooker to porridge cycle and will take 20 minutes to cook.
- After 20 minutes stir the risotto, and add the remaining 1 tbsp of butter. Allow butter to melt then stir in lemon juice, parsley, cheese and salt to taste. Serve immediately.
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