Asparagus Risotto - cooking recipe

Ingredients

1 onion, medium, chopped
1/4 lb mushroom, sliced
2 tablespoons butter
2 tablespoons olive oil
2 cups arborio rice, italian risotto rice
1 teaspoon salt
1 teaspoon white pepper
3 1/2 cups chicken broth
1/2 cup dry white wine
1/4 teaspoon turmeric
1/2 lb asparagus, fresh
1/3 cup parmesan cheese, ground

Preparation

Using a 3 quart dish, combine onion, mushrooms, oil and butter.
Cover and place in microwave on high for 5 minutes.
Stir in rice, broth, wine and turmeric.
Cover again and microwave on high for 15 minutes.
Cut asparagus into 1 inch pieces.
Next, stir rice mixture and microwave on high uncovered for 10 minutes.
Now with a fork toss the asparagus into the rice.
Cover and microwave on high for 5 minutes more.
Remove the rice from the microwave and let stand (covered), for 5 minutes.
Stir in the parmesan cheese with fork and season with salt and pepper.
Enjoy!