Mushroom Asparagus Risotto

Ingredients

• ½ cups olive oil
• 2 tablespoons unsalted butter
• 3-4 garlic cloves, minced
• ½ bunches asparagus, tough ends snapped off, cut at an angle into 1 inch pieces
• 2 cups mushrooms of your choice (I bought a combination of shitake, baby bella, and others)
• 2 cups uncooked Arborio rice
• 1 cup Reisling wine (the one you would serve with dinner)
• 4 cups organic, fat free, low sodium broth (either vegetable or chicken)
• 2 cups water
• sea salt and pepper
• 1 cup pecorino romano or parmesan cheese

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