Serves: 2
Ingredients

• 1 cup Arborio rice
• 3 cups chicken stock 
• 3 cloves garlic, chopped
• 1/4 medium to large onion, chopped
• 3 stalks steamed asparagus, cut into 1 inch pieces 
• 1/2 steamed zucchini, diced
• 1/3 cup white mushrooms 

• 1 tablespoon butter
• salt and pepper
• parmesan cheese (optional)

Directions
1. In a medium saucepan add 3 cups chicken stock and heat on low until stock is about to boil (about ten minutes).  Reduce to simmer. 
2. In a separate saucepan add butter, garlic and onion to medium heat.  Let cook for 2-3 minutes or until butter melts. 
3. Add 1 cup Arborio rice.  Mix well until rice is evenly coated. 
4. Add 1 cup warmed chicken stock, stir and bring to a boil.  Turn heat down to low and cover.  Continue to stir frequently.
4. Once the chicken stock is absorbed add another cup. Continue to stir frequently until liquid is absorbed.
5. Add final cup of chicken stock.  Continue to stir frequently until liquid is absorbed. 
6. Once liquid is absorbed, add mushrooms, zucchini and asparagus and stir for about 2 minutes.
7. Add salt and pepper to taste.  Sprinkle with parmesan cheese if desired.  Serve.