In a large saucepan, heat some olive oil over medium heat. Add chopped onion and garlic and sauté until soft. Add Arborio rice and stir for a few minutes until it becomes translucent. Add white wine and stir until it evaporates. Gradually add hot vegetable broth, stirring constantly, until the rice is cooked and creamy. In a separate pan, sauté sliced mushrooms and asparagus spears until tender. Add them to the risotto and stir. Serve hot with grated Parmesan cheese.
