METHOD

In a large sauté pan, heat the butter and olive oil.
Add the onion and celery, and cook gently until softened but not brown.
Add the leeks and garlic and a good pinch of salt and pepper. Cook until tender.
Add the rice and turn up the heat.
Cook for 1 minute to coat the rice in the oil and toast it lightly.

Add the white wine and stir until completely absorbed.
Start adding the warm stock one ladle at a time.
Turn the heat down to a gentle simmer.
Keep adding ladlefuls of stock, stirring constantly, allowing each ladleful to be absorbed before adding the next.

Keep adding and stirring until the rice is almost al dente. About 15 minutes.

When the rice is almost done add the asparagus and Denny Basil & Parmesan Pasta Sauce.
Stir to combine and simmer for a few minutes.
Taste to adjust seasoning.

While the rice is cooking, prepare your mushrooms in a pan alongside the risotto.
Heat a drizzle of olive oil in a frying pan.
Add the portabellinis and cook on high heat until lightly golden brown.
Season generously.

Add the mushrooms to the risotto at the very end once the asparagus and Denny Pasta Sauce have simmered together.

Switch off the heat and add the lemon zest and juice. Stir through.

Scoop generously into bowls and scatter with Parmesan and fresh basil leaves.

Eat as soon as possible, while the risotto is creamy, oozy and incredibly luxurious.