2 cups risotto rice
4 cups vegetable stock or  broth made with vegetable flavorerd broth powder
1/4 cup white wine
4 tablespoons olive oil
1 teaspoon minced garlic
1 cup chopped onion
1 cup asparagus, sliced
1/4 cup sliced sun-dried tomato
1/4 cup white wine
1 pinch dried oregano
1  bay leaf
 salt to taste
 pepper to taste
1/4 cup Parmesan cheese

Wash the rice and cook it in the vegetable stock and white wine over medium heat in rice cooker, until it absorbs all the liquid. When done, the rice should be still a little crunchy, not overcooked.

In a large frying pan, heat the oil and sauté the garlic and onion. Add the asparagus, sun-dried tomato and herbs and sauté until the asparagus is soft. Add the boiled rice and keep stirring until the rice is well incorporated and cooked. If needed, add some more vegetable stock to the risotto. Remove the bay leaf and fold in the Parmesan cheese. Season to taste and serve with some more Parmesan on top.

This vegetarian recipe is very popular with all non-vegetarians.