Cooking Instructions
- 1
Heat oil in large non-stick skillet or wok.
- 2
Saute onion and mushrooms for 5 minutes until mushroom liquid is evaporated
- 3
Stir in rice and lemon peel
- 4
Combine chicken broth with first amount of water and wine. Add 1/2c. of mixture to rice mixture and stir until evaporated.
- 5
Add another 2 1/2c. of broth mixture, 1/2c. at a time.
- 6
Add asparagus
- 7
Add remaining 1 1/4c. broth mixture in 2 additions. Cook, stirring constantly until liquid is absorbed and rice is tender and creamy. Ensure that the asparagus is tender. If it isn't continue stirring on heat until they are.
- 8
Add second amount of water
- 9
Add the remaining ingredients; stir. Remove from heat. Serve immediately.
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