Mushroom/Asparagus Risotto

I spliced probably four different recipes together and added some of my own flair to this, but I assure you it's awesome and worth the effort. Also, I had to write it down somewhere, so why not here? Serves 4-5 as a main course.

Ingredients:

4 garlic cloves

1 medium white onion

1 bunch asparagus

8 oz. baby bella mushrooms

.5 cup pine nuts

5 cups chicken broth*

1.5 tbsp butter

2 tbsp olive oil

.5 cup white wine

1.5 cups arborio rice

Fresh (ideally) or dried rosemary*

Fresh (ideally) or dried parsley*

Fresh basil

Salt 

Pepper

.5 cup asiago cheese*

.75 cup Parmesan cheese*

*vary/substitute these items as much as you want. The best thing about risotto is how hard it is to fuck up. Even when it goes wrong, you're just like, "damn, that's not what I was thinking..." and then you eat the whole thing anyway. It's fine. Risotto is forgiving. 

Preparation:

Dice onion

Mince garlic

Chop mushrooms to preference

Trim asparagus and chop spears into ~1" chunks

Grate cheese

Roughly chop basil

Mince the rosemary and parsley if you use them

Process:

1. Sauté pine nuts in large pot/Dutch oven with olive oil for ~7 minutes or until browned

2. Meanwhile, low boil chicken broth in a separate pot

3. Add butter and diced onion to large pot, sauté for 5 more minutes or until softened

4. Add garlic to nuts and onion, sauté for another 2 minutes

5. Add rice and white wine to large pot, sauté another 1 minute

6. Add half of the chicken broth and rosemary/parsley (if needed)

7. Cook at a medium simmer for 5 minutes, then add asparagus and mushrooms

8. Gradually ladle in remaining broth over another 15-20 minutes, stirring frequently

9. Once broth is largely absorbed, add cheese and stir until well blended

10. Add basil, salt and pepper for taste, and serve

11. BOOM