This creamy and flavorful risotto is a great way to use up leftover asparagus. In a large saucepan, sauté chopped onions and garlic in olive oil until translucent. Add Arborio rice and stir until coated with oil. Add white wine and stir until absorbed. Gradually add chicken or vegetable broth, stirring constantly, until the rice is cooked and the mixture is creamy. In a separate pan, sauté sliced mushrooms and asparagus spears until tender. Add the vegetables to the risotto and stir in grated Parmesan cheese. Serve hot.
