- Heat the oil in a saucepan and fry the porc with the onion and rice for 2-3 minutes.
- Add the mixed mushrooms and stock and bring to the boil; season and simmer gently for approximately 30 minutes or until the rice is cooked and all the liquid absorbed. (Add a little more stock if needed to achieve your desired texture/consistency).
- Add the asparagus then top with rocket leaves and serve with a chunk of crusty bread.
Porc, mushroom and asparagus risotto
- Prep time 10 mins
- Cook time 35 mins
- Serves 2