Mushroom & asparagus risotto – Hastes Kitchen

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