Simple Asparagus Parmesan Rissotto

Ingredients:

1/2 cup of arborio

1 bunch of asparagus chopped into 1/2 pieces

1 TBSP of EVVO

3-4 cups of vegetable broth

S&P to taste

1/4 cup of whole milk

1/4 cup of shredded parmesan

1. Chop asparagus. Add to medium hot pan with EVVO & S&P to taste. Cook until lightly browned for approximately 7-10 minutes.
2. Lower heat. Add in rice.
3. Start by adding 1 cup of broth. Stir mixture to fully coat rice and asparagus. The pan should be at a low simmer. As the broth desolves, add additional broth by the 1/2 cup. Complete until rice is cooked. Add S&P to taste.
4. Once rice is cooked add milk and cheese. Stir until thickened.