Risotto with asparagus, oyster mushrooms and blue cheese

It is almost the end of asparagus season here. This recipe is a delicious celebration of asparagus.

4 tbsp olive oil
4 cloves of garlic
1 leek, diced
2 cups Arborio rice
6 cups vegetable stock
400 g asparagus, cut in angled 2 cm slices
100 g oyster mushrooms, cut into strips
2 cups white wine
100 g blue cheese, crumbled
black pepper, to taste
100 g grated parmesan cheese

Heat the oil in a large pan or wok, add garlic and leek, and cook until leek is translucent. Add rice, and stir thoroughly for 2 minutes until all rice grains are coated in oil. Add 1 cup stock. Bring to simmer, stirring frequently. When stock is almost absorbed, add another 1 cup stock. Repeat process, 1 cup at a time, until 4 cups absorbed. Add wine, mushrooms and asparagus. Once wine is absorbed, stir in remaining stock, one cup at a time. As you add the final cup of stock, add blue cheese and pepper. Stir until cheese melts and rice is tender but firm. Serve on a warm plate and top with a sprinkle of parmesan.

Serves four with leftovers. Green salad and crusty bread make good accompaniments.