I love spring in New Zealand, it is an explosion of colours, flowery scents and bird’s chimes. Nature is at its best and I should be feeling energized and inspired, but it takes my body a good month to recover from the light saving change.

For a good month, I feel like a sloth on sleeping pills!! Food always throws me a lifeline.

Asparaguses are in season and reasonably priced. I like to make the most of what nature has to offer and what my bank allows me to draw.

This recipe is not fast but it is easy and a crowd pleaser. I like to make my own broth but you are welcome to buy stock.

Asparagus and mushroom risotto

For 4 people approx

2 bunches of asparaguses

250gr of white button mushrooms or any shitake

3 cloves of garlic

a small bunch of italian parsley

chicken broth

rice

olive oil

sea salt

Chopp asparaguses and leave the tips aside and unchopped, cut mushroom in quarters, chop garlic and parsley. In a pot, saute’ the olive oil (enough to cover the center of the pot), the garlic and parsley for a minute. Add the asparagus stokes (keep the tips for later), the mushrooms and salt, about a teaspoon.

Saute’ the ingredients for three minutes, add rice and two ladles full of broth. Keep adding the broth a ladle at a time, when need it and stir frequently.

Cook the ingredients for 25 to 30 minutes and just before the rice is ready, add the asparagus tips.

Serve with grated parmesan cheese.