Mushroom, Asparagus & Tarragon Risotto

Winter nights call for creamy risotto with all the flavour. Asparagus and mushrooms always go well together in my book but add in fresh tarragon and you’ve got a winner! Simple enough for any night of the week and delicious enough to share with friends! 


  • 1 garlic clove
  • 1 brown onion  
  • 1 tsp olive oil  
  • 1 cup aborio rice  
  • 3 1/2 cups water
  • 2 vegetable stock cubes  
  • 1 tbsp olive oil  
  • Fresh tarragon, extra to garnish   
  • 1 brunch asparagus 
  • 300 grms mushrooms of choice, pictured are Life Cykle homegrown Oyster Mushrooms
  • Salt and Pepper to taste  


  1.  Finely dice the onion and garlic and place in a saucepan with olive oil. Cook until transparent. 
  2. Add the water and stock cubes to another saucepan and let simmer.  
  3. Add the rice to the onion and garlic and sauté for a few minutes.  
  4. Add the vegetable stock 1/2 a cup at time to the rice until desired consistency is reached.  
  5. While risotto is cooking, cut up the asparagus and mushrooms and place in a fry pan with tarragon, olive oil, salt and pepper. Cook until asaparagus is tender.  
  6. Mix vegetables through the risotto and serve with some fresh tarragon. 

Serves 4