Risotto recipe

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The secret of a good risotto is to achieve a creamy texture and to get the rice just right. With that as the starting point, there are a host of potential combinations: mushrooms and prawns, zucchini and leeks and (our favorite) portobello mushroom with green asparagus.

Ingredients

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2oz
grated Parmesan cheese
5oz
risotto rice
1
small onion
1lb
portobello mushrooms 
1
clove garlic
1
bunch of green asparagus
3tbsp
Único Extra Virgin Olive OilÚnico Extra Virgin Olive Oil

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2cups
vegetable stock
1oz
fresh parsley
0.25cup
white wine
1
lemon

Instructions

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1
First, snap the asparagus into pieces using your hands.
2
Then slice the mushrooms.
3
Heat a splash of Goya Único Extra Virgin Olive Oil in a skillet on a medium heat to sauté the asparagus and mushrooms for 2-3 minutes. Set aside.
4
Then chop the onion and garlic and add it to the oil left in the pan, and fry for a few minutes.
5
When the onion starts to become transparent, add the rice and stir to combine, before adding the wine and allowing it to be fully absorbed.
6
Then add the asparagus and mushrooms and stir.
7
Gradually add the vegetable stock while stirring the rice until it is at the right level of firmness.
8
When you see that the rice is cooked and has a creamy texture, remove it from the heat. Add the squeezed lemon juice and sprinkle the chopped parsley and grated Parmesan cheese on top before serving. Enjoy!

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