Lemon Pepper Risotto

Method

In a large skillet, sauté the onion over medium-high heat, adding veggie broth along the way to keep from sticking. Continue sautéing for 5-10 minutes until the onions are tender.

Next, add the garlic, Lemon Pepper Pizzazz, and Nooch, along with a bit more veggie broth. Stir together for about a minute.

Add the mushrooms and sauté for a few more minutes, adding more veggie broth if needed until the mushrooms shrink in size. Next, add the asparagus and sauté for a minute or two, continuing to add veggie broth as needed.

Finally, add the white beans and brown rice, and stir to heat everything through. Stir in the lemon juice right before serving. Enjoy!