Asparagus Risotto - cooking recipe

Ingredients

1 tbsp sunflower oil
1/3 cup dried porcini, reconstituted in 1/2 cup water, drained, diced, liquid reserved
2 None medium onions, peeled and diced
2 1/4 cups risotto rice
2/3 cup white wine
3 cups vegetable stock
1 lb green asparagus, trimmed and sliced
1/2 cup Parmesan cheese, grated
2 cups arugula
None None fresh parsley, to garnish

Preparation

Heat the oil in a shallow saucepan, add the mushrooms and saute for 1-2 mins. Add the onion and saute for 4-5 mins, stirring. Add the rice to the pan and saute for 1-2 mins then pour in the wine and allow it to simmer until it absorbs. Gradually pour in some of both the stock and mushroom soaking liquid, allowing the liquid to absorb before adding more. Stir the dish as it cooks. It should take about 20 mins until the rice is soft.
Stir the asparagus into the risotto and continue to cook for 3-5 mins. Fold the Parmesan and arugula into the risotto and season. Divide between 4 bowls and serve garnished with parsley.