From the Making Meals Matter kitchen to yours

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Yields1 Serving
 1 tbsp oil
 ½ cup onion diced
 1 cup mushrooms diced
 1 cup fresh raw asparagus chopped in 1 inch pieces
 ½ cup cherry tomatoes halved
 1 tsp Luvafoodie Garlic Lovers Spice
 1 ½ cups cooked long grain white rice
 ½ cup vegetable stock
 ½ cup parmesan-style cheese grated
 chopped parsley
1

Heat the oil in a large frying pan or wok, and add the onion and mushrooms. Cook over a medium heat for 5 minutes, until soft.

2

Add the asparagus and cook for 5 more minutes.

3

Add the tomatoes, rice, vegetable stock, and Luvafoodie spice - turning up the heat to medium-high.

4

Cook for about 5 more minutes until the rice is hot and most of the excess liquid has been absorbed.

5

Remove from the heat, and add the cheese. Mix well until the cheese has fully melted.

6

Plate and serve topped with parsley. Enjoy

Ingredients

 1 tbsp oil
 ½ cup onion diced
 1 cup mushrooms diced
 1 cup fresh raw asparagus chopped in 1 inch pieces
 ½ cup cherry tomatoes halved
 1 tsp Luvafoodie Garlic Lovers Spice
 1 ½ cups cooked long grain white rice
 ½ cup vegetable stock
 ½ cup parmesan-style cheese grated
 chopped parsley

Directions

1

Heat the oil in a large frying pan or wok, and add the onion and mushrooms. Cook over a medium heat for 5 minutes, until soft.

2

Add the asparagus and cook for 5 more minutes.

3

Add the tomatoes, rice, vegetable stock, and Luvafoodie spice - turning up the heat to medium-high.

4

Cook for about 5 more minutes until the rice is hot and most of the excess liquid has been absorbed.

5

Remove from the heat, and add the cheese. Mix well until the cheese has fully melted.

6

Plate and serve topped with parsley. Enjoy

Spring Mushroom and Asparagus Risotto with Luvafoodie Garlic Lovers Spice