Mushroom, Leek and Asparagus Risotto

(serves 2)

50g salted butter

Olive oil

½ onion

2 or 3 clove garlic

1 red/green chilli (optional)

2 leeks

1 bunch asparagus

100g chestnut mushrooms

200g risotto rice

7/8 sprigs thyme

100ml white wine

600ml vegetable stock

30g Parmigiana Reggiano

Parsley to garnish

Salt and freshly ground black pepper

· Turn on the grill to 200C.

· Individually snap the woody part of the asparagus off.

· Toss in olive oil and flaky sea salt.

· Grill for 10/15 mins. Keep an eye on it as grills vary. When finished set aside.

· Finely chop the chili, onion and leeks. Set aside.

· Finely chop or mince garlic. Also, finely chop the mushrooms. Set aside.

· Remove the thyme from the sprigs. Set aside.

· In a casserole on medium heat dish melt the butter and add a splash of olive oil.

· When hot add in the onion, leeks and chili.

· Sauté for 4-5 minutes until softened and translucent. You want to sweat them not let them take on any colour.

· Add in the garlic and mushrooms.

· Cook for 1-2 minutes. Season with salt and add in the thyme.

· Add in the rice and cook for a further minute.

· Add in the white wine now and cook for 2 minutes. The wine should reduce by half roughly.

· Slowly add in the vegetable stock. Take your time here. The method I prefer is too frequently and when the stock in 90% absorbed that is when I add more.

· When the risotto is 95% done. Take the asparagus and reserve 2 sticks per plate. The remaining asparagus should be cut into bite size pieces and add to the risotto.

· Finely grates roughly 4 tbsp (or to taste) of Parmigiana Reggiano. Mix to combine.

. Taste to check the seasoning. Add salt and freshly cracked black pepper.

· Serve on pasta bowls preferably. Plate it. Top it with the asparagus in a cross formation. Tear some parsley to garnish.

· Finally grate Parmigiana Reggiano to taste.

Enjoy!