Vegetable Risotto

You can use any type of vegetables you like. But I use asparagus and wild mushrooms

• Ready In: 28 mins
• Serves: 6
• Yields: 6 1/2 cups

Ingredients

• 32  ounces  college inn white wine & herb broth
• 1  cup  wild mushroom, sliced
• 1  cup fresh asparagus
• 1⁄2 cup onion, chopped
• 2  tablespoons olive oil
• 1  cup arborio rice
• 1⁄4 cup parmesan cheese, grated

Directions

1. Heat broth to boiling and set aside.
2. Saute' Mushrooms and oinions in oil until tender.
3. Add Rice and cook about 2 minutes until silghtly brown.
4. Add 1 cup hot broth to rice mixture.
5. Cook stirring constantly until broth is almost absorbed
6. Add asparagus.
7. Continue adding remaining broth until all absorbed and rice is tender.
8. Remove from heat and stir in parmesean cheese.