Mary Berry served up a tasty button and chestnut mushrooms with asparagus risotto on Mary Berry’s Quick Cooking.

The ingredients are: 1 tbsp oil, 1 large brown onion, chopped, 1 large garlic clove, crushed, 275g risotto rice, 100ml dry white wine, 150g asparagus spears, stalks sliced into rounds and tips reserved, about 800ml hot chicken or vegetable stock, 350g mixed button and chestnut mushrooms, sliced, 75g Parmesan, grated, 1 bunch chives, snipped, large knob of butter, salt and freshly ground black pepper.

See recipes by Mary in her book titled: Mary Berry’s Quick Cooking available from Amazon now.