Mushroom Risotto

Last night was one of those occasions when a ‘store cupboard challenge’. We had ordered the week’s grocery shopping online, but our delivery slot wasn’t until 7-9 pm. We were both hungry, but faced with what appeared to be an almost bare fridge with a few random items. Then I found some Risotto Rice on top of the fridge, something which is always a great way of using odds and ends. Using the items listed below, I managed to produce a delicious appetizer that kept us going until dinner time. And it was a great opportunity to get out some dishes that had been sat at the back of the cupboard for a while.

1/2 portabello mushroom (it was a truly huge mushroom!)
125g Arborio Risotto Rice
1/2 onion – finely chopped
1/4 aubergine
50 ml white wine (ish)
250 ml vegetable stock (if cheating use bouillon)
Couple of roasted peppers (Mine came from Giodarno, obviously fresh can be used)
Basil (from the windowsill)
6 asparagus heads

Heat a little olive oil and butter in a pan. Add the onion, and gently fry for about 1 minute, before adding the mushroom and asparagus. When the veg has softened, stir in the rice, so that it’s well coated. Stir-in the wine, and occasionally stir until fully absorbed. Add a little stock, and again occasionally stir until absorbed. Repeat until all the stock is used up. Check the rice. If required add, a little boiling water until the rice is ready. Stir in a knob of butter, and serve.

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