Lemon Risotto with Asparagus & Mushrooms

Finely dice the shallots, thinly slice the mushrooms and snap the woody end off the asparagus. Of course you washed everything first right.

Heat the pan and add the oil then melt the butter. Saute the shallots till transparent then add the risotto and fry for a couple minutes.

In a separate pan start bringing the chicken stock to temperature.

When the risotto has turned translucent after a few minutes then add the wine and work it in by stirring.

Bring a pot of water to a boil and then add the salt. We're going to blanch the asparagus for about a minute so be sure to have an ice bath ready to transfer them into to stop the cooking process and set the colour. Don't leave them in the ice bath for more than a minute. They should be cool to the touch pretty quick.

Heat the pan to temperature then add the oil, butter and mushrooms. Add some salt to bring out the moisture. Take the asparagus and cut it into bite size pieces. Once the mushrooms have some colour add the asparagus and just cook long enough to warm up and get coated in the butter. Set them aside while you finish the risotto.

While the risotto bubbles over low heat start adding the stock as required. Continue to stir the risotto. The asparagus and mushrooms are probably done so you should turn the temperature under them right down.

Zest the lemon into the risotto then squeeze all the juice in as well. Remember to keep stirring that risotto.

If everything has worked out well then your probably out of stock and your risotto is nice and creamy. Check the seasoning and add salt to taste. Your asparagus and mushrooms that have been sitting nicely waiting can now be folded into the risotto. Before I combine them I like to add a nice knob of butter to the asparagus and once it's melted and covering the veg then I stir them in.

Once everything is combined then you can grate in the cheese and give it one last stir. Once you plate it up I love to give it another grate of cheese right over the top.