Mushroom & Asparagus Risotto
Serves 4
Ingredients
1L chicken or vegetable stock
2 tbsp extra virgin olive oil
400g mixed mushrooms, sliced
3 sprigs fresh thyme
Salt and pepper, to taste
1 leek, finely chopped
2 garlic cloves, finely chopped
400g Arborio rice
2 bunches asparagus, cut into thirds
Juice of ½ lemon
3 tbsp grated pecorino or parmesan
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