Wild Mushroom & Asparagus Risotto

Creamy, Rich 👑 and Came From Left Overs!? 🙆 --You'll be pleasantly surprised with this quick and healthy risotto ☺ Instead of traditional rice i opted for the higher protein grain 😋Quinoa😋 which leaves behind a nutty flavor that compliments this dish Oh-So-Nicely!! 👌 The mushrooms are high in fiber 🌾and will assist you in the generation of new cells ⚡ after a hard days work! 📆Mondays are often the busiest takeout days, but when dinner only takes 9 minutes 🍲 -- whats really the excuse? 😁

Lets Do ThiS!!!!👊 💚 Wild Mushroom & Asparagus Risotto 💚

🔹1 Cup Left Over Asparagus Tops & Ends 🔹1 White Onion 🔹1/4 Cup Vegetable Stock 🔹2 Cups Wild Mushroom 🔹1 1/2 Cup Almost Cooked Quinoa 🔹3 Garlic Cloves Minced

🔹3 TBS Fresh Parsley 🔹5 TBS Almond Milk (Deliciously Creamy Texture That Compliments The Asparagus) 🔹Salt & Pepper To Taste 🔹+Little roasted chicken and Balsamic vinegar on the side 😊 ➡With Vegetable Stock, cook onion until translucent, add garlic, asparagus-- letting the flavors combine. 😝

➡Add mushroom, cook for a few minutes🍄

➡Add half cooked Quinoa + Almond Milk (😌I keep a batch half cooked in the fridge so i can add it into soups, or quick dishes 😜without worrying about over heating and loosing nutritional value😘) ➡Cook for another few minutes, making sure its still moist and creamy 😊 (Otherwise add more almond milk)

➡Salt and Pepper To Taste

✌Enjoy!!!!✌