Asparagus Risotto

1. 1

   Drain the mushrooms, reserving the water. Heat 1 tbsp oil in a saucepan and saute the mushrooms for 1 min. Add the onion and cook until softened. Add the rice and cook for 1 min until slightly translucent. Pour in the wine, mushroom water and stock and simmer for 10 mins, stirring occasionally.

2. 2

   Meanwhile, heat 1 tbsp oil in a frying pan and saute half the arugula for 10 seconds. Remove from the pan and drain on paper towel. Season with salt.

3. 3

   Add the asparagus and remaining arugula to the risotto and simmer for 5 mins. Stir in the cheese and season with salt and black pepper. Spoon onto plates and top with the sauteed arugula.

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