1 bunch asparagus, (about 250 g), woody stems removed

1 vegetable stock cube

1 tablespoon olive oil

1 red onion, sliced

250 g mixed mushrooms, sliced

300 g risotto rice

150 ml Newman’s Own Balsamic Dressing

1 tablespoon freshly chopped thyme

freshly ground black pepper

Finely chop the asparagus stalks, leaving the tips whole. Cook the asparagus tips and stalks in a saucepan of simmering water for 3 minutes, until al dente. Drain, reserving the water. Pour this water over the stock cube and make up to 900 ml with boiling water, stir to dissolve. Reserve the asparagus.

Meanwhile heat the oil in a large saucepan, over a medium heat and cook the onion for 4-5 minutes until softened. Add the mushrooms and cook for 3-4 minutes.  Stir in the rice and cook for 1 minute until the grains are coated in the onion mixture.

Pour in the dressing and cook for 2-3 minutes until absorbed. Stir in 2 teaspoons of the thyme, reserving the rest for garnish. Gradually add the hot stock, 125 ml at a time, stirring constantly, until most of the liquid has been absorbed.  Cook, for about 15 minutes, or until most of the stock has been absorbed and the rice is creamy, but still firm.

Stir in the asparagus tips and stalks and cook for 2-3 minutes until heated through.

Serve in bowls with an extra drizzle of dressing and freshly ground black pepper.