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Start by combining 4 1/2 cups water and bouillon in a small to medium pot. Bring to a boil and then reduce to a simmer. Keep this simmering lightly throughout the cooking process. You’ll be adding this gradually to the risotto and you need the broth to be warm, otherwise the cold broth halts the cooking process of the risotto.
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Heat 1 Tablespoon of oil in a skillet and sauté the mushrooms until beginning to brown.
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Add the onions and a dash of fine sea salt. Sauté for 3-5 minutes until the onions are beginning to brown and are translucent.
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Add the garlic and sauté until aromatic (about 30 seconds).
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Add the bell pepper, asparagus, and 1 Tablespoon of water.
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Stir and cover.
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Let steam for 3-5 minutes (or until the asparagus and bell pepper are more vibrantly colored from cooking, but still hold their crunch).
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Remove vegetables from heat and set aside.
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Heat 1 Tablespoon oil in a skillet.
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Add the Arborio rice and stir for 1 minute to toast the rice.
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Add the warm broth 1/2 cup at a time and stir for 1-2 minutes until it has absorbed.
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Repeat until finished.
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Add fine sea salt and pepper to taste.
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Top with cherry tomatoes, parsley, and lemon juice.