Microwave porcini and asparagus risotto

METHOD

1. Place rice, vegetable stock, water, porcini and half the oil in a microwave safe container with a firmly fitting lid. Cook on high for 17 minutes.
2. Cut asparagus into approximately 3cm pieces. Add stalks to risotto and return to microwave, cover and cook on high for 1 minute. Add asparagus tips, cover and return to microwave on high for a final 2 minutes.
3. Remove. There should still be some liquid left. Allow to stand 5 minutes or so to complete the cooking and absorb the liquid. Add the remaining tablespoon of olive oil (or butter to be more traditional), mix through and serve with freshly grated parmesan cheese. If it’s a bit dry, add some boiling water.