2 tbsp Herbs de Provence Olive Oil
1 small onion, chopped
1 garlic glove, minced
1 cup mushrooms, sliced
2 cups fresh asparagus, chopped
1 cup eggplant, chopped
1 small red pepper, chopped
1 cup milk
¼ cup heavy cream
2 cups Arborio rice
5 cups vegetable stock
½ cup parmesan cheese, grated
Heat olive oil in a large skillet over medium-high heat. Sauté the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Stir in the mushrooms, asparagus, eggplant and red pepper. Cook until vegetables are tender.
Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
When the rice has finished cooking, stir in Parmesan cheese, and remove from heat. Serve hot.
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