To make this quick, light risotto: Clean and slice the mushrooms. Clean the asparagus and use only the tender tips (I used frozen, pre-cleaned tips). In a large pot, melt a pat of butter and add the crushed garlic. Sauté until fragrant.

Add the mushrooms, peas, and asparagus tips to the pot. Sauté, then season with a pinch of salt and black pepper. Once well sautéed, add water or broth (use 2 cups of water for every 3.5 oz of rice; for 1.1 lbs of rice, use 10 cups of water).

This lid allows you to cook everything from raw for a healthy, light meal. Adjust salt and black pepper to taste. Cover the pot and increase the heat; when steam escapes from the lid, lower the heat and cook until the rice is done, stirring occasionally. When the rice is cooked, add a pat of butter and a handful of grated cheese, then stir to combine.

Once mixed, transfer to a plate or serving dish and serve immediately. Enjoy this wonderful light risotto with porcini mushrooms, asparagus tips, and peas.