Anthony's asparagus & mushroom risotto

Anthony's asparagus & mushroom risotto for 1.

Take a saucepan and get a pint & a half of water bubbling. This is to add all the bits you don't use to make the crucial stock for the risotto rice later.

In your well oiled hob, adds in a finely sliced white onion. The sizzle gets you going and fills the kitchen with excitement.

Add a small well sliced red chilli and two cloves of crushed garlic.

Leave that for a few minutes as you slice one large quality tomato and one small sweet red banana pepper. Toss them in and cover.

Now slice six plump mushrooms and toss them in. Cover generously, and I do mean generously with black grated pepper. Don't skimp. Be brave. You can do this!

Now add the rice, less is more, and mix it all in and again cover and let it sweat for three minutes.

Here comes the bit you've been working so hard for, adding in two thirds of your home made stock. Sieve it in and give it a good stir adding in your fresh herbs to taste. I like a little sage, though go easy, and thyme. Keep a third back in case your risotto needs more juice!

Now let this bubble away gently for 15 minutes.

Finally the asparagus. Toss it in & let it steam. After three minutes, cut it up into half inch pieces and stir it all in.

Wait three more minutes and serve on to a hot pasta dish.

Drink a nice red wine, I had a Merlot tonight, and iced water. You will need it!

For more people, just increase the ingredients.

Bon appetite!

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