My dish became about from cooking a meal for my flat mates. On a budget of $20.00 As it was my turn to cook and it was a couple of days before payday.Hence my version and my own recipe of Asparagus @ Mushroom Risotto.


  • 1 cup arborio rice

  • 10 medium size button mushrooms

  • 1 medium size onion

  • 1 head of asparagus

  • 1 glass of white wine

  • 250 grams parmeson cheese

  • 3 gloves of garlic

  • tablespoon of olive oil

  • tablespoon butter

  • salt @ pepper to taste stock

  • 1 litre of chicken


  • 1.

    Put olive oil and butter into a heated frypan, add onion and garlic.

  • 2.

    Salt and pepper to taste.

  • 3.

    Cook until onion and garlic are translucent.

  • 4.

    Then add arborio rice, making sure each grain of rice is coated with oil and butter.

  • 5.

    Add glass of white wine, make sure its aborbed by the rice before adding stock.

  • 6.

    Please make sure stock is simmering in a saucepan (never add cold stock).

  • 7.

    At this stage you can start adding the chicken stock at one ladle at a time.

  • 8.

    Ensuring each ladle of stock has been completed absorbed before adding more.

  • 9.

    At this stage add finely chopped asparagus and sliced mushrooms.

  • 10.

    Cook until all the stock has been completely used.

  • 11.

    This will take approximately 20 to 25 minutes.

  • 12.

    Then turn off the heat and add 250 grams of parmeson cheese.

  • 13.

    Serve immediately.


Whilst cooking risotto ensure you keep stirring through out the cooking process
the dish only takes approximately 25 minutes to complete.

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Posted by Mark659Report
I do roughly the same, but I add about 50g dried porcini mushrooms soaked in a little hot water & add the remaining liquid to the stock & the porcini the same time as buttons or other; just enhances so much