Mushroom and Rosemary Risotto

We wanted something easy and comforting for lunch. Voila!!!!! Here is a simply delicious dish to share with loved ones.

My recipe for Mushroom and Rosemary Risotto:

In a large skillet over medium low heat, add 1 c. Risotto rice, 1 t. chicken base, and 2 c. water, simmer about 20 minutes, stir and add 1/3 c. water continue to cook. In another skillet add 1 T. olive oil and sauté 1/2 lb. mushrooms (sliced), 10 sprigs asparagus (chopped) and 1/4 onion ( chopped) until caramelized. Add to risotto, add 1 sprig rosemary leaves (chopped), salt and pepper to taste, and finish by adding enough heavy cream to make creamy. Stir well, plate and serve.

The Lunch Lady :)