Mushroom Risotto

INGREDIENTS(Serves 2)

¼ lb Arborio rice 
1 small onion, finely chopped
4 button mushrooms, sliced
4 asparagus spears, cut into ½” pieces
1 chicken or vegetable stock cube
1 pint of boiling water
Olive oil
Black pepper
Butter
Freshly grated parmesan cheese
Basil

METHOD

In a saucepan, sweat the onion in 3 tbsp of olive oil. 
Add the sliced mushrooms half way through.
Add the rice next and stir for 1 minute to coat with oil and toast.
Measure twice as much boiling water as the volume of rice. 
Stir in the chicken stock cube
Add a ladleful of boiling stock to the pan 
Turn the heat on medium-high. 
Add the diced asparagus
Stir until nearly dry. 
Repeat until all the stock has gone.
The process will take around 12-14 minutes. 
The rice needs to be al dente but not hard.
Add 1 tbsp of butter while still mixing.
Take off the heat once the butter has melted.
Add the chopped basil
Add 2 tbsp of grated parmesan.
Add a pinch of freshly ground black pepper.