Asparagus and Mushroom Risotto

This recipe has a rich flavor, is easy to make, and works well as a side or main course. 

10 min prep, 40 min cook, serves 4

3 tblspns olive oil

1 medium onion, minced

2 cloves garlic, minced

1 cup arborio rice

1/3 cup white wine

6 cups vegetable broth

2 cups mushrooms, sliced

1 bunch asparagus, trimmed, chopped

1/2 cup parmesan cheese

salt and pepper to taste 

In a large skillet, heat 1 tblspn olive oil over medium heat. Add the onion and cook 5 minutes until soft. Add the garlic, then the arborio rice and stir. Add the wine and cook until evaporated. Add 1 cup of vegetable broth and cook until absorbed. Continue to add 1 cup at a time until all 6 cups have been used. Meanwhile,in a medium skillet, heat 2 tblspns of olive oil over medium heat. Add the mushrooms and asparagus and cook 10 minutes, stirring occasionally.  Mix the cooked vegetables with the finished rice, add the parmesean cheese, and season with salt and pepper.