Put a pot of chicken stock (or bouillon broth) on the stove to warm.
Chop the assorted veggies - I usually chop the onions pretty fine, but the others can be coarsely chopped or sliced.
Heat a large skillet, and when warm, add a touch of olive oil (1 - 2 tablespoons).
Sauté the onion and mushrooms until the onion wilts but doesn't brown, and the liquid from the mushrooms mostly evaporates.
Then add a cup or cup and a half of Arborio rice to the skillet. Keep stirring as the rice browns (think Rice-A-Roni) for a minute or two.
Then add a ladle or two of the chicken stock. Stir to mix. **Add asparagus now. Let the risotto cook as you prepare your main dish.
Continue to stir and add stock when rice appears dry.
When the stock is all added, and the rice is creamy, you're done. It should take about 30 minutes.
If you want a veggie boost, add a handful or two of spinach leaves with your last bit of chicken stock. The leaves will wilt into the risotto and give you a nice color and extra nutrients. And that's it!
*I found that 4 cups of stock worked well for 1 cup Arborio rice, but I needed 6 cups of stock for 1-1/2 cups of Arborio rice.
**My family likes our asparagus crisp tender, so I added it with the last addition of the stock, along with the spinach. Or, steam the asparagus ahead of time in the microwave for a couple of minutes (plunging the stalks into an ice bath to preserve the deep green color), then add to risotto to warm up the last minute or two before serving.
Feel free to sprinkle freshly grated parmesan on top just before serving.
This makes a nice meatless main dish meal too! Substitute vegetable broth for the chicken stock for vegetarian needs.
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