Rice with Spring Peas, Asparagus and Mushrooms

You can call this risotto but I cooked the rice separately, so maybe not. It's still delicious, and much less labor intensive than true risotto.
As always, the quality of the ingredients makes all the difference. Local asparagus, English peas shelled from the pods, and a small amount of chanterelle mushrooms (along with "baby bellas") were the flavor stars here -- all enhanced by good quality shaved Parmesan cheese and a healthy shot of garlic.
Make the veggie melange, stir in the pre-cooked brown rice (Trader Joe's has frozen brown rice that you microwave, super easy and delish, too), top with the cheese and voila! Yummy.
I did this free form and will try to reproduce the recipe here. Substitute fresh morel mushrooms if you can get them.

Recipe: Brown Rice with Peas, Asparagus and Mushrooms
Serves 4

Ingredients:
2-3 T olive or canola oil, or a blend
2 cups sliced mushrooms, whatever variety you like
1 cup shelled peas
2 cups sliced asparagus
2 T minced garlic
Salt and pepper
1/4 - 1/3 cup broth or stock
2 cups cooked rice, preferably brown rice
1/2 cup shaved Parmesan cheese

Instructions:
Heat oil in a large frying pan over medium heat. Add mushrooms and stir-fry until they begin to brown, about 4 minutes. Add next 5 ingredients (peas through stock) and stir-fry for 3 minutes to blend ingredients. Cover and cook another few minutes until veggies are crisp-tender. (Test with a fork, or try a piece of asparagus.) Stir in rice and cover again. Cook just until the rice is heated through, probably about 3 minutes. Remove from heat and add cheese; adjust seasonings and add more salt and pepper, if desired.
That's it!