I do love a good risotto, and this one did not disappoint! I decided to use a bunch of different types of rice in this dish and it turned out great!
As always when I make rice (or quinoa or anything along those lines), I made a huge mess of the stove. I used long grain wild rice, brown rice, and arborio rice. I cooked the arborio rice in vegetable broth and the other rice in water. When they were done cooking respectively, I combined them.
In a pan, I cooked an onion, the mushrooms, and some garlic. I added a dash of sea salt and some dill at the end.
I steamed the asparagus and added it to the mushroom/onion/garlic mix. I then squeezed some lemon onto the mixture for some extra flavor.
Using the rice mixture as a base, I topped it with the asparagus/mushroom mixture and had a great meal!
