Heat the vegetable or chicken broth in a separate saucepan and keep it warm over low heat throughout the cooking process.

In a large, heavy-bottomed pan or Dutch oven, heat 2 tablespoons of butter and the olive oil over medium heat until the butter melts and begins to foam.

Add the sliced mushrooms to the pan and sauté for 5-7 minutes until they release their moisture and develop golden-brown edges. Remove mushrooms and set aside.

In the same pan, add the diced onion and cook for 3-4 minutes until softened and translucent, then add the minced garlic and cook for another minute until fragrant.

Add the arborio rice to the pan and stir constantly for 2-3 minutes, toasting the grains until they become slightly translucent around the edges.

Pour in the white wine and stir continuously until the liquid is almost completely absorbed by the rice.

Begin adding the warm broth one ladle at a time (about ¾ cup), stirring frequently and allowing each addition to be absorbed before adding more. This process will take approximately 18-20 minutes.

After about 12 minutes of cooking, when the rice is halfway done, stir in the asparagus pieces so they cook along with the rice.

Continue adding broth and stirring until the rice is al dente with a creamy consistency. The total cooking time should be around 20-25 minutes from when you first added the broth.

Stir the sautéed mushrooms back into the risotto during the last few minutes of cooking.

Remove the pan from heat and vigorously stir in the remaining tablespoon of butter and the grated parmesan cheese until fully incorporated and glossy.

Season with salt and freshly ground black pepper to taste, then let the risotto rest for 2-3 minutes before serving.

Serve immediately in warm bowls, garnished with extra parmesan cheese and fresh parsley if desired.