1 tablespoon olive oil
1 onion or equivalent quantity in shallots, chopped
1 small carton (8oz) mushrooms, sliced
1 clove garlic, minced
2 cups Arborio rice
1/2 cup fresh parsley, chopped
1/4 fresh basil, chopped (or 1 tablespoon dried)
1 teaspoon sea salt
5 cups of hot veggie stock
1 bunch of asparagus, cut into 1 inch pieces (throw stringy end pieces away)
1 cup frozen peas
1 cup zucchini, diced
Use a pressure cooker if you have one. If not, heat oil and add onions and mushrooms and saute for 5 minutes. Add garlic, 1/2 the parsley, and all the basil and saute for 1 minutes. Add rice and saute for 3 or 4 minutes - keep stirring so rice doesn't burn. Add salt and add 4 cups of stock and cook for 45 minutes. (Or if using a pressure cooker, cook on high pressure for 6 minutes and then do a quick release.) Add another 1/2 to 1 cup of stock and asparagus, peas and zucchini. Cook about 5 minutes - test vegetables to make sure they are cooked, but crispy - you want them to be bright green, not wilted and dull. When serving, sprinkle remaining fresh parsley on top of each plate of risotto.