2) Using a slotted spoon, remove 4 tbsp of sauteed mushrooms and reserve for wild mushroom turnovers with Romano cheese.
3) To the mushrooms in the pot, add rice and broth and asparagus and bring to a simmer. Simmer 5 mins. Stir in Parmesan and chopped parsley. Season, to taste, with salt and black pepper. Ladle risotto into bowls and serve hot.
Serving suggestions: Toss cherry tomatoes with bottled Caesar dressing and serve alongside risotto.