Asparagus is loaded with Vitamin K, packed with antioxidants and a great prebiotic which makes it one of the best spring vegetables!
3 tablespoons olive oil, divided
1 cup chopped onion
2 cloves garlic, pressed or minced
5 cups vegetable broth,
1 ½ cups brown arborio/short-grain brown rice
1 big bunch of fresh asparagus spears
1 ½ cups fresh peas
1 cup freshly grated Parmesan cheese
1 teaspoon sea salt, more to taste
Freshly ground black pepper, to taste
Handful chopped fresh parsley, for garnish
In a saucepan, sauté diced onion and garlic in butter until softened. Add Arborio rice and cook for a minute before gradually adding vegetable broth and add salt and black pepper to taste. Stir in fresh peas and asparagus tips and cook until the rice is tender and the vegetables are cooked through. Serve with grated parmesan cheese.