Asparagus and Mushroom Risotto

This vegetarian risotto is a creamy and flavorful dish that is perfect for a special occasion. The asparagus and mushrooms add a touch of elegance, and the Parmesan cheese adds a rich and nutty flavor.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1 clove garlic, minced
• 1 cup asparagus, chopped
• 1 cup mushrooms, chopped
• 1/2 cup Parmesan cheese, grated

Instructions

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and garlic and cook until softened.
3. Add the rice and cook for 1 minute, stirring constantly.
4. Gradually add the vegetable broth, 1 cup at a time, stirring constantly. Simmer until the liquid has been absorbed.
5. Add the asparagus and mushrooms and cook for 5 minutes, or until the vegetables are tender.
6. Stir in the Parmesan cheese and cook for 1 minute, or until the cheese has melted.
7. Serve immediately.