Step 1

Set a large skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 to 3 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant.

Step 2

Add in the mushrooms, asparagus, salt and pepper. Cook for 5 minutes. Add in the rice. Cook for 1 to 2 minutes, stirring almost constantly.

Step 3

Add in the veggie broth, chickpeas and peas. Give the mixture a good stir then bring to a boil. Turn down the heat, cover and let simmer for about 10 to 15 minutes (or according to the time on the package directions for the rice), until almost all of the broth has been absorbed by the rice (and the rice is tender).

Step 4

Remove the cover and sprinkle the mozzarella, then the parmesan over the top. Recover and cook for about 1 to 2 minutes, until the cheese is melted.

Step 5

Garnish with the parsley before serving.