Mushroom & Asparagus Risotto

I love risotto. It is easily my favourite rice meal. A lot of people don't like preparing it as it takes a little while and sometimes never works out just right. It is a meal you need to keep an eye on and can't walk away from - even if only for a moment. But if done right - it's one hell of a tasty meal!

What you will need:

1.25L vegetable stock

Generous helping of mushrooms - sliced

Several sticks of asparagus - cut into inch long pieces 

Pinch of nutmeg

2 garlic cloves - crushed

20g vegan butter

1 onion - finely chopped

1 3/4 cup rice (Arborio is the preferred risotto rice)

1 3/4 cup dry white wine

3 tbs vegan sour cream

Vegan Parmesan cheese

3 tbs parsley

How to:

1) Bring stock to boil over high heat, reduce the heat and keep at low simmer
2) Over low heat, cook the mushrooms and asparagus for 1-2mins. Stir in nutmeg and garlic, season with salt and paper and cook for another minute. Remove from the pan.
3) Melt the butter in the same saucepan and cook the onion over low heat for 5mins.
4) Add the rice, stir to coat, then stir in the wine. Once the wine is absorbed stir in a ladle full of stock and cook over moderate heat, stirring continuously.
5) When the stock has been absorbed, stir in another ladle of stock. Continue like this until all the stock has been added or the rice is cooked and creamy and al dente.
6) Stir in the mushrooms and asparagus with the last of the stock.
7) Remove the pan from the heat and stir in sour cream Parmesan and parsley.

Enjoy :)