1/2poundasparagus, woody ends snapped off, cut into 1 inch pieces
2tbspSwiss cheese, finely chopped
Instructions
Heat the butter in a medium pot or dutch oven. Add the onion and mushroom and saute over medium heat until they begin to brown and soften, 5-8 minutes.
Add the rice and stir to coat.
Add the Taking Stock Unsalted Chicken Bone Broth, nutmeg, salt and pepper, and bring to a boil. Cover, reduce the heat, and simmer slowly for 35 minutes.
Stir in the asparagus, cover, and continue to cook for 5 more minutes, until the asparagus is tender but not overcooked.