1. Heat 2 tablespoons of olive oil in your large pan over medium-high heat. Add the sliced mushrooms in a single layer and don’t touch them for 2-3 minutes. Stir and cook until tender and browned, about 5 minutes total, then transfer to a plate.

2. Pour the vegetable stock into a saucepan and bring to a gentle simmer. Keep it warm on low heat throughout the cooking process.

3. In the same pan you cooked the mushrooms, add the remaining tablespoon of olive oil. Sauté the diced onion over medium heat for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.

4. Stir in the arborio rice and cook for about 1 minute, stirring constantly. You’ll hear a gentle crackling sound as the grains toast.

5. Pour in the white wine and stir until it’s completely absorbed. The wine adds brightness and acidity that balances the rich, earthy flavors.

6. Add one ladle of hot stock to the rice and stir frequently until absorbed. Continue this process, adding stock one ladle at a time and stirring regularly. You’ll do this for about 15-18 minutes total.

7. After about 12 minutes of cooking, stir in the cooked mushrooms and fresh asparagus pieces. Continue adding stock and stirring for another 5-6 minutes.

8. Remove the pan from heat and stir in the butter and a generous handful of grated parmesan. The residual heat will melt everything into a silky, luxurious sauce.

9. Cover the pan and let the risotto rest for 2 minutes. Give it one last gentle stir, adding a splash of stock if it seems too thick, then serve immediately.