Asparagus & Mushroom Risotto

Ingredients : 

1 cup arborio rice
1 bunch Asparagus
1 cup button mushrooms
1 onion chopped
1 clove garlic, chopped
a few sprigs coriander leaves/ parsley
vegetable stock as required
parmesan cheese grated
1 tsp curry powder
salt and pepper to taste
Olive oil

Method : 

Heat 2 tbsp Olive oil in a heavy bottomed pan. Add the chopped onions and garlic. Let them sweat and turn translucent. Add a teaspoon of curry powder, salt and pepper. Add the chopped Asparagus and mushrooms. Saute till just about done. Remove the vegetables and keep them aside. Add a teaspoon butter. Add the arborio rice and saute it in the butter till light pink in colour. Add the hot vegetable stock little by little till the rice absorbs all the liquid and gets cooked al dente. Now add the sauteed vegetables to the rice and mix well. Serve the risotto garnish with Parmesan cheese and coriander leaves and serve immediately.