Serves 4

Ingredients

• 1 cup wild mushroom, sliced
• 5 stalks asparagus, chopped
• 3 cups vegetable broth
• 2 cloves garlic
• 3 tbsp camelina oil, plus a drizzle for the asparagus
• 1 medium onion, finely chopped
• 1 cup arborio rice
• 1/2 cup grated parmesan cheese

Heat oven to 350°F. Cut up the asparagus into 1 inch pieces. Put it on a baking tray, drizzle over some oil, then roast for 5-7 mins. While the asparagus is roasting, let’s start the risotto by mincing the garlic. Heat 1 tbsp camelina oil in your pan over a medium heat. Add the garlic and onions and mushrooms. Once the onions are soft but not getting brown, add the rice. Stir well to coat in camelina oil for about 1 min.  Add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock – this will take about 20 mins.

Check to see if the rice is cooked. If it isn’t, add a splash more stock, and carry on cooking for a bit. Once the rice is soft enough to eat, gently stir in the grated cheese and roasted asparagus.