Rouxbe

• 1 bunch asparagus
• 1 cup mushrooms
• 2 shallots

Finely dice the shallots, thinly slice the mushrooms and cut the asparagus into bite size pieces.

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• 1 cup risotto
• 1 tbs olive oil
• 1 tbs butter
• 3 cups chicken stock

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.

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• 1/2 cup white wine

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

• 1 tbp olive oil
• 1 tbs butter

While the risotto starts to work in a separate pan heat some oil and butter over medium heat and once ready add the asparagus.

Once the asparagus has softened then you can add in the mushrooms.

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.

• 1 lemon

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

• salt to taste

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.

• 1/4 cup of parmesean cheese

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.