*1 box Mushroom risotto
*1 bundle asparagus cut into 1 inch pieces and sprinkled with lemon juice
*1 squash, diced
*1/2 can chick peas (garbanzo beans), warmed
*1 tbsp Gorgonzola cheese
*1 small can mushroom pieces and stems, drained
*Shredded Parmesan
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*Cook risotto according to instructions on box.
*Boil squash until tender
*Add asparagus to boiling water and cook for 2 minutes
*Saute mushrooms in butter
*Once risotto is cooked, add asparagus, squash, chick peas, mushrooms and Gorgonzola.
Serve with Parmesan sprinkled on top.
Looks good
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