Ultimate Comfort: My Creamy Mushroom and Asparagus Risotto Recipe

Ingredients

• 1 ½ cups Arborio rice (300 g)
• 4 cups low-sodium vegetable broth (1 L)
• 1 cup dry white wine (240 mL)
• 2 tablespoons unsalted butter (30 g)
• 2 tablespoons extra virgin olive oil (30 mL)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 8 ounces (225 g) cremini mushrooms, sliced
• 1 cup asparagus, cut into 1-inch pieces
• ½ cup grated Parmesan cheese (50 g)
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)
• Juice of ½ lemon (optional)