Love a good risotto. Especially a good risotto with loads of veggies thrown in.

I decided to play around with the flavors of this one, making it an asian flavored risotto, instead of a typical italian one. And let me just say, it did not disappoint.

Ingredients:

2 Tbsp sesame oil

1/2 onion, diced

1 clove of garlic, minced

1 tsp grated ginger

1 1/2 cups arborio rice

1 tsp salt

1/2 cup sake

6 cups bone broth,, homemade or store bought

1 bunch asparagus, ender removed tops chopped into 1 inch pieces

1 pint mushrooms, stemmed and sliced

1 Tbsp kewpie mayo

1 Tbsp ghee

1/8 cup soy sauce

Directions:

Bring sesame oil to shimmer over medium heat. Add in onions, sauté until softened, and add garlic and ginger. Add in arborio rice. Stir until barely turns golden.

In a separate sauce pan, heat broth on low until warmed.

Add in salt and sake. Stir until liquid is absorbed. Slowly add in stock one ladle at a time, stirring until absorbed before adding in the next ladle of liquid.

Once most of the liquid has been added, add in vegetables. Sauté 5 minutes until asparagus and mushrooms have softened.

Add kewpie, ghee and soy. Stir until combined. Add in more broth if necessary until rice is softened and tender to the bite.

You still want a little bit of liquid to the dish.

Serve while still warm.