This creamy and comforting risotto is a great way to showcase the delicate flavor of asparagus. Sauté sliced mushrooms and chopped onion in butter until tender, then add Arborio rice and cook until lightly toasted. Gradually add chicken broth and white wine, stirring constantly, until the rice is tender and the mixture is creamy. Stir in blanched asparagus spears and grated Parmesan cheese for a delicious and satisfying dinner.
