Asparagus Risotto with Baked Herb Mushrooms

For the asparagus risotto with baked herb mushrooms, first prepare the risotto. Sauté the onion in butter until translucent. Briefly sauté the rice, deglaze with white wine and boil down.

Then pour in enough vegetable soup to just cover the rice. Repeat, stirring constantly, until the rice is tender.

In the meantime, cut the herb mushrooms into 5 mm slices and lightly salt them. Dredge in flour, egg and breadcrumbs and deep fry in hot oil until golden brown. Drain on kitchen paper.

Season the risotto with salt and pepper and add grated Parmesan cheese. Mix in the asparagus pieces. Serve the asparagus risotto on warmed plates with the baked mushrooms.

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