Asparagus and Mushroom Risotto with Parmesan

1) Heat oil in a large stock pot over medium heat. Add shallots and garlic and cook 1 min. Add mushrooms and saute 5 mins, until tender and releasing juice. Add thyme and cook 1 min, until fragrant.

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.