1 cup Arborio rice
2 teaspoons olive oil
2 cloves garlic, minced
1 package (8 ounces) sliced cremini (baby bella) mushrooms
1/2 pound asparagus, ends trimmed, cut into 1-inch pieces
1/2 cup freshly grated Parmesan cheese
3 tablespoons McCormick® Gourmet Collection Sesame Seed, Toasted
1/2 teaspoon salt
1. Bring 6 cups water to boil in large saucepan. Add rice; return to boil. Reduce heat to medium; cook, uncovered, 12 to 15 minutes or until rice is tender with a little bite in the center, stirring occasionally. Drain rice, reserving 1 cup of the liquid. Return rice to saucepan. Cover to keep warm.
2. Meanwhile, heat oil in large nonstick skillet on medium heat. Add garlic; cook and stir about 1 minute. Add mushrooms; cook and stir about 5 minutes or until lightly browned and tender. Add asparagus; cook and stir 3 to 4 minutes or until tender-crisp.
3. Stir vegetables, Parmesan cheese, toasted sesame seed and salt into rice. Stir in reserved liquid, 1/4 cup at a time, until desired creaminess.
Test Kitchen Tip: If using McCormick® Gourmet Collection Sesame Seed, first toast is a small skillet on medium heat 2 minutes or until fragrant and golden brown. Immediately pour out of hot pan to avoid over-toasting.