Pack of white mushrooms, sliced
1.1 L chicken or vegetable stock
2 tablespoons olive oil
1 medium onion, chopped
325 g Arborio or other risotto rice
3 tablespoons unsalted butter
75 g Parmesan cheese, grated
Pepper to taste
Heat the oil in a large saucepan over a medium heat. Add the onion and garlic (lots) and cook until translucent, about 5 minutes. The add mushrooms and then add the leek. Add the rice and stir for 3 minutes. Add a ladle of stock and cook, stirring, until the liquid evaporates. Sprinkle the oregano in.
Continue cooking, adding a ladle of stock at a time, until the rice is tender but still slightly firm in the centre and the mixture is creamy.
The process will take 20-30 minutes.
Add the blanched asparagus pieces and stir until they are heated through. Remove from the heat, stir in the butter and Parmesan, and season to taste with (lots) pepper.