Ingredients:
1. 3-4 cups vegetable broth
2. 2 tbsp water or oil
3. 1 bundle asparagus
4. 1 red bell pepper (thinly sliced)
5. 1/4 tsp salt & pepper
6. 3/4 cup shallot (thinly sliced)
7. 1 cup arborio rice
8. 1/4 cup parmesan cheese
9. Chopped parsley for serving
Instructions:
1. In a pan add vegetable broth, let it heat.
2. In a large pan add half of the water or oil, add asparagus and red bell pepper, season with salt & pepper and
cook it until soft and slightly browned.
3. Heat another pan, add remaining water or oil, add shallot and cook it until tender and browned.
4. Add arborio rice, cook it for 1 minute then add vegetable broth, stir well.
5 Cook it until liquid is absorbed.
6. Now slowly add warmed vegetable broth (1/2 cup vegetable broth at a time), stirring constantly.
7. Continue to add vegetable broth and cook it until rice is "al dante". It may take 15-20 minutes to cook.
8. Once the rice is cooked, remove it from heat, season with salt and pepper.
9. Add parmesan cheese and cooked vegetables, stir to coat.
10. Sprinkle chopped parsley and serve.