Risotto with asparagus and mushrooms

Today's recipe, besides being healthy and tasty, is prepared with green asparagus, as it is now their season. I always have encouraged use seasonal products because they are cheaper. They are all advantages!

Ingredients for 2 servings:
- 6.5 oz of arborio rice
- 10 asparagus Asperges Madrid
- 3.5 oz of shiitake mushrooms
- 1/2 onion
- 2.6 oz of white wine
- 2 glasses of water
- 1 tablet of vegetable broth
- 1 teaspoon of margarine
- Olive oil
- Black pepper

Recipe:
- Wash the asparagus and cut them off the stem.
- Cut them into pieces of approximately 2cm.
- Cut also the onion and mushrooms into small pieces.
- In a pan with a drizzle of olive oil, fry the asparagus until they begin to brown.
- Add onion and mushrooms and stir occasionally until everything is golden.
- Add the rice and stir for two minutes.
- Pour the white wine and let the alcohol evaporate for a few minutes.
- Sprinkle a pinch of black pepper and stir.
- In another saucepan, heat the water with the vegetable bouillon cube until it falls completely apart.
- Add the broth slowly as the rice need it.
- When the rice is just right, remove from heat, add margarine and stir to mix well with rice.

Bon appetit!