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 garlic, mushrooms and leek and sauté for 3 minutes. Stir in the risotto rice and fry 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 the contents of the pot into it and bake at 180°C for 40 minutes, stirring occasionally and stirring in a little more vegetable stock if necessary.

Clean the asparagus, rub it with olive oil and put it on a baking tray in the oven for the last 20 minutes.

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

Optionally serve with vegan parmesan.