First, snap the asparagus into pieces using your hands.
Then slice the mushrooms.
Heat a splash of Goya Único Extra Virgin Olive Oil in a skillet on a medium heat to sauté the asparagus and mushrooms for 2-3 minutes. Set aside.
Then chop the onion and garlic and add it to the oil left in the pan, and fry for a few minutes.
When the onion starts to become transparent, add the rice and stir to combine, before adding the wine and allowing it to be fully absorbed.
Then add the asparagus and mushrooms and stir.
Gradually add the vegetable stock while stirring the rice until it is at the right level of firmness.
When you see that the rice is cooked and has a creamy texture, remove it from the heat. Add the squeezed lemon juice and sprinkle the chopped parsley and grated Parmesan cheese on top before serving. Enjoy!
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