Arborio rice vegetable broth white wine nutritional yeast onion powder lemon juice salt
onion garlic spinach asparagus mushrooms thyme
©Kirsten Nunez
Saute the onions, garlic, and asparagus for a few minutes until the onions are translucent. Make sure to stir the veggies regularly to stop them from sticking.
©Kirsten Nunez
Once your onions and asparagus are soft, throw the mushrooms into the pot along with some thyme, salt, and a splash of white wine. Let them cook until they release their moisture.
©Kirsten Nunez
Then, add a cup of uncooked arborio rice and cook until the rice is evenly coated and slightly shiny. You’ll know it’s ready when it starts to make little popping noises.
©Kirsten Nunez
Once the rice is coated, add some vegetable broth (about 1/2 cup at a time), stirring frequently and allowing the rice soak up all the liquid before adding more.
©Kirsten Nunez