I know I’ve said risotto can be a little bland in the past, so I decided to make this one a little special. Check out this super tasty, wild mushroom and asparagus version, meaty mushrooms flambéed in brandy, crunchy asparagus and a silky smooth sauce
Information
Serves: 2
Cooking Time: 30 mins
Difficulty: Easy
Method
Head over to my youtube channel Hastes Kitchen to cook along to this recipe.
https://www.youtube.com/user/HastesKitchen
Ingredients
- Olive oil
- 1 onion
- 8-10 chestnut mushrooms
- 45g butter
- 8-10 dried porcini mushrooms
- 1 vegetable stock cube
- 300 ml boiling water
- 2 cloves crushed garlic
- 1 shot brandy
- 300g risoto arborio rice
- 50ml white wine
- 2 sprigs rosemary
- 1/2 lemon juice
- 10 asparagus – woody bottoms removed
- Seasoning salt and pepper