1. Simmer the chicken broth on a back burner throughout cooking process. Add the cut asparagus pieces. 2. In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add garlic, onions, and mushrooms and saute until the garlic turns golden and the mushrooms are tender, about 5 to 7 minutes. Remove from heat and set aside. 3. In a large 6 quart stockpot, heat remaining 2 tablespoons olive oil over medium low heat. Add the rice and saute about 3 to 5 minutes until the rice is slightly toasted. 4. Now the fun begins. Ladle in the chicken broth (and asparagus), about a cup at a time. Stir the rice continuously until the liquid is absorbed. Keep adding broth, a cup at a time, and stirring until broth is used up and the rice is tender and creamy. 5. Stir in the sauteed mushrooms, parsley, butter, and Parmesan cheese. Serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
