In a large pot, heat olive oil over medium heat. Add chopped onion and garlic and cook until softened. Add Arborio rice and stir to coat with oil. Add white wine and cook until absorbed. Add chicken broth, one ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding more. After about 15 minutes, add chopped asparagus and sliced mushrooms. Continue adding broth and stirring until the rice is tender and the mixture is creamy. Stir in grated Parmesan cheese and season with salt and pepper. Serve hot.
