Asparagus Risotto - cooking recipe

Ingredients

10 g dried porcini mushrooms, soaked in 100ml lukewarm water for 30 mins
2 tbsp oil
1 None medium onion, peeled and finely chopped
150 g risotto rice
50 ml white wine
300 ml vegetable stock
100 g rocket
500 g asparagus, woody ends snapped off
50 g Parmesan, grated

Preparation

Drain the mushrooms, reserving the water. Heat 1 tbsp oil in a saucepan and saute the mushrooms for 1 min. Add the onion and cook until softened. Add the rice and cook for 1 min until slightly translucent. Pour in the wine, mushroom water and stock and simmer for 10 mins, stirring occasionally.
Meanwhile, heat 1 tbsp oil in a frying pan and saute half the arugula for 10 seconds. Remove from the pan and drain on paper towel. Season with salt.
Add the asparagus and remaining arugula to the risotto and simmer for 5 mins. Stir in the cheese and season with salt and black pepper. Spoon onto plates and top with the sauteed arugula.