1 Tb olive oil

4 oz mushrooms, sliced

1 c arborio rice

1 c onion, diced

3 1/2 - 4 c chicken broth

1 tsp thyme

8 spears asparagus, trimmed, cut into 1 inch lengths

Preheat pan over medium heat, add oil wait 1 minute. Add mushrooms and onion, cook until vegetables soften about 15 minutes. Add water if pan drippings begin to scorch. Add rice and stir until opaque (3-4 minutes). Stir in broth and thyme, bring to boil, stirring often. Reduce heat and simmer, uncovered until rice is tender to bite and liquid is almost absorbed (25 minutes). About 5 minutes before rice is done add asparagus. Season with salt and pepper.