It’s Spring and I’m adding asparagus to every meal!
1 1/2 cups arborio rice
1 bunch asparagus, trimmed and cut into 2 inch pieces
1 small sweet onion, chopped
3 cloves garlic, sliced
1 quart baby bella mushrooms, quartered
2 cups parmesan, freshly grated (Plus extra for topping)
32 oz Trader Joe’s low sodium vegetable broth
extra virgin olive oil
sea salt & ground black pepper
Add a splash of olive oil to a large skillet. Sauté mushrooms over medium heat until tender and slightly browned. Set aside. Add garlic and onions to skillet with another splash of olive oil. Season with salt & pepper and sauté until tender. Add rice and stir mixture until all oil is absorbed. Turn heat to low and pour enough broth in to submerge the rice. Stir continuously and allow rice to absorb the broth completely. Once absorbed, add more broth to submerge rice again and stir. Repeat until rice is al dente, about 20 minutes. When rice is nearly done, add asparagus and mushrooms. Cook until asparagus is slightly tender. Remove from heat and stir in parmesan. Top with seasoning (if needed) and parmesan. Serve immediately.
Don’t forget to add love, it makes all the difference!