4 Tbsp Avocado Oil, separated
2 lbs Mushrooms, sliced
1 tsp Salt, more to taste
Freshly ground Black Pepper, to taste
1 medium Onion, diced
4 cloves Garlic, minced
1 Tbsp Fresh Thyme leaves or 1 tsp Dried Thyme
1 1/2 cups Arborio Rice, rinsed
1 cup Dry White Wine
5 cups McCormick’s “Beef” Broth
1/2 cup Shaved Parmesan, plus more for garnish
Chopped Fresh Parsley, for garnish

Heat 2 tablespoons of the avocado oil in a Dutch oven or large, deep skillet over medium heat.
Add the mushrooms, salt and pepper and toss to coat.
Cook, stirring only occasionally, for about 8 minutes, or until soft and browned; transfer cooked mushrooms to mixing bowl and set aside.
Wipe out pan and return to heat; add remaining 2 Tbsp avocado oil to pan.
Sauté onion for 5 – 8 minutes, or until softened.
Stir in the garlic, thyme and rice.
Let cook for a minute or two then add the wine; stir and cook for 3 minutes, or until the wine cooks down.
Add the simmering broth 3/4 cup at a time, stirring constantly and allowing each addition of broth to be absorbed before adding the next. With the final addition of broth , stir 2/3 of the sautéed mushrooms into the risotto.
Cook until the risotto is creamy and the rice is al dente.
Stir in cheese and season to taste.
Top with remaining sautéed mushrooms, garnish with fresh herbs and shaved parmesan cheese.

2 Tbsp Avocado Oil
4 cups chopped Leeks
1 tsp Salt, plus more to taste
4 cloves Garlic, minced
2 cups Arborio Rice, rinsed
1 cup Dry White Wine
8 cups Vegetable Broth, warmed and kept at a low simmer (I use McCormick’s Bouillon cubes)
1 lg Bunch of Asparagus, tough ends trimmed, stalks chopped into 2-inch pieces
2 Tbsp Fresh Lemon Juice
4 Tbsp Fresh chopped Chives
1/2 cup Fresh Parsley, Basil, Tarragon and/or Dill, plus more for garnish
Lemon Zest from one Lemon for garnish
1/2 cup shaved Parmesan Cheese plus more for garnish
Freshly ground Black Pepper

Rinse Arborio rice, set aside
Heat avocado oil in Dutch oven over medium heat.
Add leeks and season with salt and a bit of pepper.
Cook stirring occasionally for 4-5 minutes, or until soft.
Add the garlic and stir to incorporate.
Stir in the rice and let it cook for 1 – 2 minutes.
Stir in the wine and cook for a few minutes until the wine cooks down.
Add warm broth, 3/4 cup at a time, stirring continuously between each addition.
Allow each addition of broth to be absorbed by the rice before adding the next.
Add asparagus with the last addition of the broth.
Cook until the rice is al dente.
The risotto should be soft and creamy.
Add lemon juice, chives, herbs and season to taste.
Stir in shaved parmesan.

Garnish each serve with Lemon Zest, Fresh Herbs and Parmesan Cheese.

Note:I often add a cup of Edamame with the Asparagus.