Risotto with Mushrooms and Asparagus

Ingredients

1 onion

6 cloves garlic

1 bunch asparagus

220 g mushrooms

1 tsp thyme

1 tsp salt

1/2 cup white wine

1 cup Arborio rice

3 cups vegetable broth

120 g spinach

1/4 tsp onion powder

2 tsp lemon juice

Heat a large skillet over medium heat. Add the onion, garlic, and asparagus and cook, stirring, until the vegetables are tender (5-7 minutes). Add the mushrooms, thyme, salt, and white wine. Cook for another 3-5 minutes.

 Add the rice, stir, and pour in the vegetable broth, ½-3/4 cup at a time, stirring constantly and holding off on adding more until the previous portion is absorbed (3-5 minutes).

When almost all the broth has been added, add the spinach, onion powder, lemon juice, and the remaining broth.

Stir until the spinach begins to soften (2-3 minutes). Taste the rice to ensure it's cooked through and season with additional salt and pepper. Serve.

Enjoy!