Risotto with mushrooms and asparagus

Risotto with mushrooms and asparagus

Ingredients:
The bulb which is small cut
Garlic – 4-6 zubik to squeeze out h / z chesnokodavilka
Asparagus bunch
Mushrooms – 220 g, small cut
Dry thyme – 1 teaspoon
Salt – 0,5-1 teaspoon
White wine – ? glasses (optionally)
Rice (arborio) – 1 glass, unprepared
Vegetable broth – 3 glasses
Spinach – 120 g, cut
Yeast – 2 teaspoons (optionally)
Onion powder – ? teaspoons (optionally)
Lemon juice – 1-2 teaspoons

Preparation:
Heat big frying pan on average fire. Lay out onions, garlic and asparagus and fry, stirring slowly until vegetables become soft (5-7 minutes). Add mushrooms, thyme, salt and white wine to frying pan. Also prepare 3-5 more minutes. Lay out rice, mix, pour in vegetable broth on ?-3/4 glass for time, mixing and without adding following portion of broth it was not absorbed previous yet (for 3-5 minutes). When practically all broth is added, lay out spinach, yeast, onion powder, juice of lemon and other broth. Mix so far spinach will not become softer (2-3 minutes). Try that rice has prepared and in addition salt and pepper. Give.

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