Brown Rice Asparagus Risotto

• 3/4 cup short grain brown rice
• 2 cups vegetable or mushroom stock
• 1 Tbsp each butter (or ghee) and olive oil
• 4 cloves garlic, minced
• 1/2 red onion, chopped
• 1/2 tsp red pepper flakes
• 1 tsp dried basil
• 1 bunch asparagus, trimmed and chopped
• black pepper
• grated parmesan or reggiano cheese

1. In a heavy pot, heat the butter and olive oil. Add onions, garlic and red pepper flakes, sauteeing until soft.
2. Stir in rice, basil and half the stock. Let simmer covered on medium for 20 minutes.
3. Add remaining stock plus asparagus. Stir well, cover, and let cook until all the liquid is absorbed and rice is creamy (not firm or dry), about another half hour.
4. If needed, cook in another 1/4 cup or 1/2 cup of stock to reach the right consistency. Stir in parmesan to taste and grind in some black pepper.