St Georges Mushrooms and Asparagus Risotto

St Georges Mushrooms & Asparagus Risotto

Risotto is one of the most cooked dishes on my blog its just one of those fantastically tasty easy ,quick and delicious dishes . The act of cooking it is also wonderfully therapeutic slow addition of stock with meditative stirring.

Requiring only a few simple ingredients rice and a simple stock In restaurants risotto often includes expensive additions truffles & seafood. However for me  risotto due to its simple ingredients is a   a frugal dish that  doesn’t compromise on taste or quality . Using whatever is  seasonal (or in the fridge) inclucing  Leeks ,Mushroom or Squash ,

Todays to ingredient was the best of all frugal  foraged fungi . I am struggling , having foraged since I was a little kid I have watched it become first fashionable then business then the inevitable backlash.

But I still get a kick out of foraging for my food . Up until a few months ago I lived in a tiny city centre studio flat with no garden . Foraging for me was a great was to get fresh food  catching buses into the country and coming back with a little of natures bounty . Check out my tips for feminine foraging

I only ever take enough wild food  for a meal or two , foraged food goes off
quick . This recipe combines the best foraged St Georges Mushrooms and
seasonal English Asparagus . I dried a lot of St Georges Mushrooms
after gathering them by slicing them and leaving them in a colander
over the radiator

Dried St Georges


St Georges Mushrooms and Asparagus Risotto

200g of risotto rice
4 handfuls of St Georges Mushrooms – finely sliced
200g of English asparagus cut into inch long pieces
1.5 pints of chicken stock – recipe for homemade chicken stock
1 tbsp of butter
1 medium onion finely chopped
2 garlic cloves finely chopped
2 tbsp of grated Parmesan

  1. Fry the garlic and onion in the butter ,  but do not allow to colour
  2. Add the risotto rice , stir to coat well in the butter for about a minute
  3. Add 1/4 of the chicken stock and the dried mushrooms , continuously stir until the liquid is absorbed
  4. Add another 1/4 of the stock stir well
  5. You can then add the rest of the stock with the asparagus spears ( except the tips)  cook for a further ten minute for the last 2 minutes of cooking stir in the asparagus tips
  6. Serve with a grating of parmesan

More risotto recipes

Hedgehog Fungus and Squash RisottoLeek & Lemon RisottoDSC07657

This entry was posted in May, Summer, Wild Food. Bookmark the permalink.

2 Responses to St Georges Mushrooms and Asparagus Risotto

  1. AndreaQ says:

    mmmm . . . I think risotto is one of the most wonderful foods on earth! It’s such a comfort food! Your pictures are great!

  2. Kevin says:

    What a nice Spring risotto!

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