In a saucepan, bring chicken broth to a low simmer
Add butter and onions to the saucepan, cook until tender, about 3-4 minutes. Stir in rice and cook until rice starts to lightly brown, about 5 minutes.
Add wine and cook until evaporated while stirring.
Add warmed broth ½ cup at a time, stirring until evaporated after each addition. This will take about 20 minutes.
Add olive oil, minced garlic, chopped asparagus, and mushrooms to a pan over medium-high heat. Cook until mushrooms and asparagus are softened, about 5 minutes.
Stir in mushrooms and asparagus with any juices, parmesan cheese (reserve a couple tablespoons for garnish) and parsley.
Taste and add salt and pepper as needed.
