Salt & Prepper

Preheat oven to 350°F. Line a large baking sheet with aluminum foil and lightly coat with cooking spray. Toss asparagus and mushrooms in 1 Tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper and spread evenly on baking sheet. Roast until vegetables are lightly browned (15-20 minutes). While vegetables roast, heat remaining 1 Tbsp olive oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion is softened (5-8 minutes). Stir rice into onions and cook, stirring frequently, about 2 minutes. Season with remaining 1/4 tsp each salt and black pepper. Reduce heat to medium-low and add 2 cups vegetable stock to pot. Let simmer, stirring frequently, until stock is absorbed. Continue stirring in stock, 1 cup at a time, until rice is tender (20-25 minutes). Remove from heat and stir in Parmesan, roasted vegetables, and sun-dried tomatoes. Season to taste.