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Ingredients

• 1 tablespoon oil
• 1 cup button mushrooms, sliced
• 1/2 cup baby carrots, sliced
• 1 medium onion, diced
• 1 large clove garlic, crushed
• 1 bunch thin asparagus, trimmed and halved
• 2 cups arborio rice
• 6 cups (1 1/2 litres) chicken stock, warmed
• 1/3 cup grated parmesan cheese
• 2 tablespoons cream
• 1/3 cup diced parsley

Description

This Risotto Is Creamy And Thick, Filled With Light And Delicious Vegetables For A Nice Spring Flavour. Easy To Prepare.

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