Mushroom and pea risotto with asparagus

This is a quick, easy, filling meal, which can be made with anything you’ve got lying about:  cheese, green veg, other veg, ham, chicken, prawns… It’s very much a what-have-we-got-in-the-fridge meal.

An onion
3 cloves garlic
Mushrooms
Frozen peas
Risotto rice
Veggie stock (about a litre)
Cheddar, grated
Olive oil
Green herbs (rosemary/thyme/parsley)
Asparagus

Fry the onion in oil under translucent, and add the finely chopped garlic and the herbs. Add the risotto rice (arborio) and cook for a minute or two. Add a good splash of hot stock, and turn the heat up until boiling. Reduce heat, and add the rest of the stock as the previous lot is absorbed. You want it to be wet but not sloppy.

Peel and chop the mushrooms, and snap the woody ends off the asparagus. Add mushrooms and frozen peas to the risotto when you’ve got about a ladleful of stock let, and once you’ve added the last of the stock add the grated cheese and stir through. Steam or boil the asparagus until it’s just tender (couple of mins for boiling, maybe 7 for steaming) and serve on the side.

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