Mushroom and asparagus risotto recipe
 Mary Berry's quick risotto is full of flavour and very easy to make. Best served immediately, though any leftovers can be quickly chilled and made into risotto cakes to fry and enjoy the following day. Each serving provides 448 kcal, 16g protein, 64g carbohydrate (of which 7.1g sugars), 12g fat (of which 5.5g saturates), 3.7g fibre and 1g salt. 1 tbsp oil1 large brown onion, chopped 1 large garlic clove, crushed 275g/9¾oz risotto rice 100ml/3½fl oz dry white wine150g/5½oz asparagus spears, stalks sliced into rounds and tips reservedabout 800ml/1⅓ pint hot chicken or vegetable stock 350g/12oz mixed button and chestnut mushrooms, sliced 75g/2⅓oz Parmesan, grated 1 bunch chives, snipped large knob of butter salt and freshly ground black pepper 1 tbsp oil 1 large brown onion, chopped 1 large garlic clove, crushed 275g/9¾oz risotto rice 100ml/3½fl oz dry white wine 150g/5½oz asparagus spears, stalks sliced into rounds and tips reserved about 800ml/1⅓ pint hot chicken or vegetable stock 350g/12oz mixed button and chestnut mushrooms, sliced 75g/2⅓oz Parmesan, grated 1 bunch chives, snipped large knob of butter salt and freshly ground black pepper Method Heat the oil in a wide-based shallow saucepan. Add the onion and garlic and fry for a few minutes over a high heat. Stir in the rice to coat the grains. Pour in the wine and boil for a few minutes until nearly evaporated. Toss in the sliced asparagus stalks and add the hot stock, a ladleful at a time, stirring over the high heat, until all the stock has been absorbed, and the rice is just tender. Make sure that each spoonful of stock is absorbed before adding the next. From when the first ladle of stock is added, it should take around 20 minutes to cook.Add the mushrooms and the asparagus tips and stir for about 3 minutes until well combined with the rice and just softened. Remove from the heat. Add the Parmesan, chives and butter and season to taste with salt and pepper. Stir and cover with a lid, then leave to stand for 2 minutes before serving. Heat the oil in a wide-based shallow saucepan. Add the onion and garlic and fry for a few minutes over a high heat. Heat the oil in a wide-based shallow saucepan. Add the onion and garlic and fry for a few minutes over a high heat. Stir in the rice to coat the grains. Pour in the wine and boil for a few minutes until nearly evaporated. Toss in the sliced asparagus stalks and add the hot stock, a ladleful at a time, stirring over the high heat, until all the stock has been absorbed, and the rice is just tender. Make sure that each spoonful of stock is absorbed before adding the next. From when the first ladle of stock is added, it should take around 20 minutes to cook. Stir in the rice to coat the grains. Pour in the wine and boil for a few minutes until nearly evaporated. Toss in the sliced asparagus stalks and add the hot stock, a ladleful at a time, stirring over the high heat, until all the stock has been absorbed, and the rice is just tender. Make sure that each spoonful of stock is absorbed before adding the next. From when the first ladle of stock is added, it should take around 20 minutes to cook. Add the mushrooms and the asparagus tips and stir for about 3 minutes until well combined with the rice and just softened. Add the mushrooms and the asparagus tips and stir for about 3 minutes until well combined with the rice and just softened. Remove from the heat. Add the Parmesan, chives and butter and season to taste with salt and pepper. Stir and cover with a lid, then leave to stand for 2 minutes before serving. Remove from the heat. Add the Parmesan, chives and butter and season to taste with salt and pepper. Stir and cover with a lid, then leave to stand for 2 minutes before serving.