DIETS: GF VG VT
Servings: 4 (as a side)
Time: 60 minutes

Ingredients: 

• 3 1/4 cups vegetable broth
  
• 2 Tablespoon olive oil, divided
• 1/4 cup chopped yellow onion
• 1 garlic clove, minced (about 1/2-1 teaspoon)
• 3/4 cup arborio rice
• 1/2 cup dry white wine
• 1 teaspoon minced fresh parsley
• 1 teaspoon minced fresh basil
• 1 teaspoon fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped asparagus
• 1/2 cup sliced shiitake mushrooms

Instructions: 

• Pour vegetable broth in a small saucepan and bring to a simmer over medium heat.  Reduce heat to low and keep warm.
  
• Add 1 Tablespoon olive oil to a medium saucepan on medium-high heat.  Add onion and cook until softened (about 5-8 minutes).  Add garlic and cook for 1 more minute.  Add rice and cook until lightly toasted (about 2 minutes, stirring constantly).  Add the wine to deglaze the pan and cook until reduced by half (about 2 more minutes).
• Add the hot broth (reserve 1/4 cup) and stir well.  Cook on medium-low heat (stirring occasionally) until rice is tender (about 20 minutes).
• Meanwhile, Heat the remaining 1 Tablespoon olive oil in a medium skillet over medium-high heat.  Add the bell pepper and asparagus and cook for 2-4 minutes.  Add the mushrooms and cook for an additional 5 minutes.  
• Add vegetables from the skillet, reserved 1/4 cup broth and all the herbs and stir well.  Cook for an additional 2-3 minutes.
• Remove from heat and serve immediately.

Nutrition Info Per Serving: 
Calories 245
Total Fat 7 g
Cholesterol 0 mg
Sodium 1349 mg
Potassium 156 mg
Total Carbohydrate 37 g
Dietary Fiber 2 g
Sugars 4 g
Protein 3 g