Ingredients

(serves 4)

500g Arborio Rice
500g mushrooms, roughly chopped (use your favourite kind)
1.5 litres water
1 tbsp mixed dried herbs
1 ½ tbsp vegetable stock powder
150ml white wine or vermouth
1 tsp onion powder
1 large onion, finely chopped
1 bunch asparagus, cut into approx 2cm pieces
1 bunch fresh parsley, finely chopped
1 tbsp vegan margarine
Olive oil
Salt and black pepper


Directions

Mix together stock powder, dried herbs, onion powder with the water in a saucepan. 
Bring to a boil then turn down so just simmering.

In the meantime place the margarine and a dash of olive oil in a large heavy pan and place on a medium heat.  Add onion and cook until the onion is translucent (approx 2-3 minutes)

Stir in rice and cook for about a minute, do not let the rice brown.

Next add the wine to the rice and stir.  When the wine has been absorbed add a ladle of the warm stock.

At this point add the mushrooms and stir through.

From here on you need to keep on adding stock to the rice, add a ladle at a time and let the rice absorb it before adding the next.  Keep stirring the rice regularly during this time.