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<!doctype html>
<html>
<head>
<meta charset="UTF-8" />
<link rel="stylesheet" href="styles.css" />
</head>
<body>
<!-- Recipe -->
<div class="recipe" itemscope itemtype="http://schema.org/Recipe">
<div class="infobox">
<!-- Image -->
<div class="photobox">
<a
href="https://img.jamieoliver.com/jamieoliver/recipe-database/46337974.jpg?tr=w-800,h-1066"
>
<img
src="Images/D59A3930-3F01-4F6F-9663-594787B44EEC-21470-00000350FF1F89AB/2F63083F-6E89-4773-A294-9D5B6FBA32DA-21470-000003510173199E.jpg"
itemprop="image"
class="photo photoswipe"
/>
</a>
</div>
<!-- Name -->
<h1 itemprop="name" class="name">
Asparagus & Mushroom Risotto with Fresh Parsley & Lemon
</h1>
<!-- Info -->
<!-- Rating, categories -->
<p itemprop="aggregateRating" class="rating" value="0"></p>
<p class="metadata">
<!-- Cook time, prep time, servings, difficulty -->
<b>Total Time: </b><span itemprop="totalTime">45 min</span>
<b>Servings: </b><span itemprop="recipeYield">2 45 minutes</span>
<!-- Source -->
<b>Source: </b>
<a
itemprop="url"
href="https://www.jamieoliver.com/recipes/risotto-recipes/asparagus-mushroom-risotto-with-fresh-parsley-lemon/"
>
<span itemprop="author">jamieoliver.com</span>
</a>
</p>
<div class="clear"></div>
</div>
<div class="left-column">
<!-- Ingredients -->
<div class="ingredientsbox">
<h3 class="subhead">Ingredients</h3>
<div class="ingredients text">
<p class="line" itemprop="recipeIngredient">
<strong>10</strong> g dried porcini
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> small onion
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> clove of garlic
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> stick of celery
</p>
<p class="line" itemprop="recipeIngredient">
<strong>200</strong> g asparagus
</p>
<p class="line" itemprop="recipeIngredient">
<strong>100</strong> g chestnut mushrooms
</p>
<p class="line" itemprop="recipeIngredient">olive oil</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> vegetable stock cube or pot , organic
</p>
<p class="line" itemprop="recipeIngredient">
<strong>½</strong> a bunch of flat-leaf parsley , (15g)
</p>
<p class="line" itemprop="recipeIngredient">
<strong>20</strong> g Italian hard cheese
</p>
<p class="line" itemprop="recipeIngredient">
<strong>150</strong> g risotto rice
</p>
<p class="line" itemprop="recipeIngredient">
<strong>50</strong>ml white wine , (optional)
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> lemon
</p>
</div>
</div>
<!-- Nutrition (in two-column mode it goes below the ingredients) -->
</div>
<div class="right-column">
<!-- Description -->
<!-- Directions -->
<div class="directionsbox">
<h3 class="subhead">Directions</h3>
<div itemprop="recipeInstructions" class="directions text">
<p class="line">
Place the porcini in a small bowl, just cover with boiling water
and leave to rehydrate. Peel and finely chop the onion and garlic,
then trim and finely chop the celery. Snap off and discard the
woody asparagus ends, cut off the tips and roughly chop the
stalks. Roughly chop the chestnut mushrooms.Heat a splash of oil
in a medium pan over a medium-low heat, add the onion, celery and
a splash of water, then cook for around 5 minutes, or until
softened but not coloured, stirring occasionally. Scoop out,
finely chop and add the porcini to the pan with the soaking water,
leaving any gritty bits behind.Bring 600ml of water to the boil in
a medium pan, add the stock cube or pot and stir to dissolve. Keep
over a low heat.Place another pan over a medium heat with a
drizzle of oil, then add the garlic, mushrooms and a small pinch
of sea salt and black pepper. Cook gently for a few minutes, or
until softened.Pick and finely chop the parsley leaves, then add
the stalks to the stock. Finely grate the cheese.Once the
vegetables are soft, stir in the rice and and fry for 1 minute
until translucent. Pour in the wine (or replace with 50ml stock),
and keep stirring until absorbed.Turn the heat up to medium, then
add a ladleful of hot stock (avoid the parsley stalks!). Keep
stirring and adding stock, a ladle at a time, waiting for the rice
to soak it all up before adding the next ladleful. Continue until
you’ve added two-thirds of the stock. Stir the asparagus and
cooked mushrooms into the pan. Keep adding the remaining stock
until the rice is just cooked and the risotto is nice and oozy –
if you run out of stock, use boiling water. Remove from the heat
and stir in most of the cheese. Season to taste with salt, pepper
and a squeeze of lemon juice, then cover and leave to sit for 2
minutes. Divide between your plates, then serve with the parsley
and remaining cheese on top.
</p>
</div>
</div>
<!-- Notes -->
<!-- Nutrition (in regular mode it goes below the notes) -->
<!-- Used in two different places depending on the recipe layout -->
<div class="nutritionbox textbox">
<h3 class="subhead">Nutrition</h3>
<div itemprop="nutrition" class="nutrition text">
<p>
Calories 447 22%<br />Fat 11.3g 16%<br />Saturates 2.9g 15%<br />Sugars
5.7g 6%<br />Salt 0.5g 8%<br />Protein 18.1g 36%<br />Carbs 67.4g
26%<br />Fibre 4.9g -
</p>
</div>
</div>
</div>
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</div>
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