2 Tbs. olive oil
1 onion, finely diced
2 cups sliced mushrooms
2 cloves garlic, minced
1 ½ cups Arborio rice
¾ tsp. salt
¼ tsp. freshly ground black pepper
4 ½ cups vegetable stock
1 lb. asparagus, trimmed and cut diagonally into 1-inch pieces
½ cup grated Parmesan or Romano cheese
1 Tbs. fresh lemon zest
- Heat oil in large saucepan over medium heat. Add onion, and sauté 3 minutes, or until softened. Add mushrooms and garlic; cook 5 minutes more, or until mushrooms are browned and their juice has evaporated. Stir in rice, salt and pepper, and cook 1 minute.
- Add 1 cup stock to saucepan, and cook, stirring constantly, about 3 minutes, or until it’s mostly absorbed. Stir in another cup stock, and cook, stirring occasionally to prevent sticking, until liquid is absorbed. Repeat until you have 1/2 cup stock left. Add asparagus and last 1/2 cup of stock; cook 4 minutes more, or until stock is absorbed and asparagus is tender. Fold in cheese and lemon zest. Serve immediately.