Rice pan with green asparagus and mushrooms

Ingredients for 4 servings:

• 2 cups rice
• 1 bunch of green asparagus
• 1 pack of mushrooms, brown
• 1 onion(s)
• 1 tsp, leveled coconut oil, or other fat for frying
• ½ liter vegetable broth
• 1 handful of Parmesan, grated
• salt and pepper
• 1 pinch(s) of sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

First, cook the rice with a little salt according to the package instructions. Meanwhile, cut the asparagus into generous pieces, dice the onion, grate the Parmesan, and finely chop the mushrooms. Heat the fat in a large, high-sided pan and sauté the asparagus. Add the mushrooms and onion and sauté. Occasionally add a splash of vegetable stock if the rice is starting to burn. When the rice is done, add it to the vegetables and sauté. Pour in the remaining stock and stir in the Parmesan. Season to taste with salt, pepper, and a little sugar.