Peel and chop the onion and garlic, cut the leek into fine rings and the mushrooms into slices.

Heat 1 tablespoon of oil in a large pot, add the onions and sauté briefly. Add the garlic, mushrooms and leeks and sauté for 3 minutes. Stir in the risotto rice and sauté until it is translucent, then add the vegetable stock and bring to the boil briefly.

Brush an oven dish with the butter, then carefully pour in the contents of the pot and bake at 180°C for 40 minutes, stirring occasionally and adding more vegetable stock if needed.

Clean the asparagus, rub with olive oil and place on a baking sheet with in the oven for the last 20 minutes.

The planted.chicken with 1 tablespoon of oil in a frying pan over medium heat for 4 minutes until golden brown. Then add to the risotto, salt and pepper to taste and sprinkle with asparagus.

Optionally serve with vegan parmesan.