Non-Dairy Lemon, Mushroom Asparagus Risotto

Most risotto dishes are heavy w/dairy (butter and cheese). This recipe is non-dairy and only uses 1 Tbs. olive oil. It’s absolutely delicious and easy to make too!

4-5 cloves garlic
½ onion chopped
1 tbs extra-virgin olive oil
1 cup brown rice blend
4 cups boiling water
½ lb asparagus, cut into pieces
4-5 mushrooms cut up
½ lemon, zested and juiced
Salt and fresh ground black pepper to taste

In a large, deep skillet, sauté the onion, mushrooms, garlic for 1-2 minutes in oil. Stir in the rice to coat evenly with the oil. Stir in 3 cups boiling water and simmer, stirring occasionally w/cover on tight until water is mostly absorbed about 35 minutes.

Stir in 1 cup boiling water. Simmer while stirring continuously for 3 minutes. Stir in the asparagus and more boiling water if the rice is dry. Cook until the asparagus is tender crisp, about 3 minutes.
Remove from heat. Add the lemon zest and juice, salt and pepper. Makes about 4 good size servings. Add a salad, some cooked greens or vegetable and you have a complete meal.