Rice wok with vegetables and mushrooms

02685 RICE WOK with VEGETABLES and mushrooms INGREDIENTS for 4 PEOPLE 400 g of rice, 400 g of mixed fresh mushrooms, 130 g of frozen asparagus tips, 2 knurled nuts for chicken broth, 2 green peppers, chopped onion, 4 cloves of garlic, 50 g grated Parmigiano Reggiano, olive oil, salt, pepper.

Bring to a boil 1/2 l of water and let dissolve.

Wash the peppers, remove the seeds and inner strands and cut them into small cubes.

Clean the mushrooms with a damp cloth, cut in thin slices and leave them whole.

Heat in a wok a little oil and let them jump to heat the still frozen asparagus tips.

Then remove from the heat and from the Pan and keep aside.

In the same pan, then soften the onion; Add the peppers and garlic finely chopped.

After a few minutes, add the mushrooms and sauté for a few minutes to vivacious fire.

Add the rice and asparagus, toast for a few minutes, then continue cooking, adding from time to time the prepared broth.

When cooked, sprinkle with grated cheese, mix, let stand a few minutes, then serve.