Brown Rice Risotto with Asparagus and Mushrooms
- 1 large shallot, minced
- 1 cup mushrooms, chopped
- 2 tablespoons olive oil
- 1 cup brown rice
- 2 cups chicken broth
- 1 tablespoon tomato paste
- 1-pound of fresh asparagus
- 1/4 cup grated Parmesan cheese
Saute onion, mushrooms and rice. Heat stock and paste to boiling and add gradually. Cook partially covered.
Steam asparagus for 5-6 minutes and add just before serving.