Mushroom & Asparagus Brown Rice Risotto

Ingredients

• 32 oz VEGETABLE BROTH ORGANIC LOW SODIUM
• 1 cup MUSHROOM, PORTABELLA, RAW, DICED
• 1 cup ASPARAGUS, CUT IN 1 INCH PIECES
• 2 tsp OLIVE OIL, EXTRA VIRGIN, 100% first cold pressed unrefined
• 1/2 cup ONION, RAW, CHOPPED
• 1 clove GARLIC, RAW
• 1 cup BROWN RICE, DRY, ORGANIC
• 1/4 cup GOOD WHITE WINE, ANY VARIET
• 2 tbsp BASIL, FRESH, CHOPPED
• 2 tbsp PARMESAN CHEESE, SHREDDED
• 1 tsp BLACK PEPPER, GROUND
• 1/2 tsp SALT, SEA

Instructions

1. Bring broth to a simmer in a saucepan and keep warm. In a skillet, sauté mushrooms and asparagus in 1 tsp olive oil until mushrooms are tender and asparagus are tender crisp, about 4-5 minutes.
2. Remove to a bowl.
3. Add remaining 1 tsp oil to skillet and sauté onions and garlic.
4. Add rice and continue to cook 2 minutes, stirring constantly.
5. Add white wine and cook until liquid is nearly absorbed, stirring constantly.
6. Add warm broth, 1/2 cup at a time, stirring after each addition and waiting until liquid is almost absorbed before adding more broth, about 20 minutes.
7. When all the liquid is absorbed and the rice is tender and creamy add mushrooms, basil, cheese, salt and pepper.
8. Stir and enjoy.

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