Creamy mushroom & asparagus risotto

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

Give it a try!


Serves: 2

Cooking Time: 30 mins

Difficulty: Easy


Head over to my youtube channel Hastes Kitchen to cook along to this recipe.


  • 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