Mushroom and asparagus rad-risotto | Recipe | Kitchen Stories

Ingredients

• 1.5 onions
• 4 cloves garlic
• Pack of fresh sage
• 460 g Arborio rice
• 300 g Chestnut mushrooms
• 250 g Asparagus
• 180 ml white wine
• 3 Vegetable stock cubes
• 60 g Pecorino cheese
• 1 bag Rocket
• 1 tbsp Worcestershire sauce
• 1 tbsp lemon juice
• 2 tbsp dried basil
• 1 tsp ground nutmeg
• 1 Knob of a butter
• Salt and pepper