1 pound asparagus, cut into 1.5 inch segments, save a couple of spears for decoration
6 cups vegetable broth
1 cup dry white wine
4 tablespoons unsalted butter, room temperature
2/3 cup finely chopped onion
8 medium sized shitake mushrooms
2 cups Arborio rice
3/4 cup freshly grated parmesan cheese
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly grated black pepper
Combine stock and wine in a medium saucepan, bring to a boil. Add the asparagus, cook for 2 minutes, and remove. Set asparagus aside and simmer stock for later.
In a large saucepan melt 2 tablespoons of butter, add the onion, mushrooms, stir often on medium heat until the onion is golden and soft. Add the rice and stir for 1 minute. Ladle 3/4 cup of the stock into the pan, and stir, reduce heat, keep stirring until rice has absorbed the stock. Continue this process until rice is al dente.
When finished with all the stock, add the asparagus and stir lightly. Remove pan from heat and add the final 2 tablespoons of butter, and the parmesan cheese. Stir lightly and serve. Garnish with asparagus spear and fresh parsley