You can substitute your favorite vegetables, like spring peas or butternut squash in place of the mushrooms and asparagus for a great meal any time of the year. This recipe serves 2.


1 tablespoon olive oil
1/2 cup finely chopped onion
1 clove garlic minced
½ cup Arborio rice
1-1/2 cups water plus 1 vegetarian bouillon cube (like Rapunzel) or 1-1/2 cups vegetable broth
Half bunch, i.e. six or so stalks asparagus, ends trimmed off and cut into 1 inch lengths
1 cup chopped mushrooms
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon fresh lemon juice
Salt and pepper to taste


In a saucepan, heat olive oil on medium. Add onions and cook for 3 to 5 minutes until translucent. Add garlic and cook for 2 more minutes. Reduce heat to low. Add rice and bouillon if using, then begin adding water (or broth) half a cup at a time, stirring regularly. Once the water is absorbed, add more. Once you’ve added one cup of the water, add the asparagus, mushrooms, thyme, oregano and salt and pepper to taste. Add the rest of the water, taste and serve once all the water has been absorbed and the risotto is soft and creamy.

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