• 4 Ratings
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Ingredients

Directions

  • Heat 2 tbsp of the butter in a heavy-bottomed skillet.

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  • Add onion and pepper and sauté over medium heat until softened, about 5 minutes. Add asparagus and mushrooms; cook 2 minutes.

  • Reduce heat to low, add rice and stir constantly. Gradually pour in 1 cup of the stock; reduce heat to medium-low. Stirring constantly, add remaining stock in 1/2-cup increments as it gets absorbed, about 30 minutes total, until rice is tender.

  • Season with salt and pepper. Stir in remaining 2 tbsp butter and, if desired, Parmesan.

Reviews

4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1