Asparagus Risotto

This is also from The Gluten-Free Vegan by Susan O'Brien. By far one of my favorite recipes, although it does take a little longer to make. I served this at a thanksgiving dinner and it was eaten up very quickly. It also keeps well in the fridge and is just as good warmed up the next day. I'm not a huge mushroom fan and sometimes choose to leave them out. I know pine nuts are expensive, but I really think that they add a lot to this dish.

Ingredients
-2 tablespoon olive or vegetable oil
-2 large shallots or 1 small yellow onion finely chopped (I prefer shallots)
-1 bunch of asparagus, chopped
-3 cloves garlic, chopped finely
-2 cups cleaned and sliced mushrooms
-1 teaspoon chopped fresh tarragon
-1 tablespoon chopped fresh parsley
-1 tablespoon chopped fresh basil
-1 32oz carton vegetable stock (I prefer Swanson's organic)
-1 cup uncooked Arborio rice
-1/4 cup white wine
-1/4 cup pine nuts

Directions
Pour the stock into small pot and heat over medium-high heat, reduce heat once boiling, but keep it fairly warm in order to cook the rice later.
Place 1 tablespoon of the oil into a medium stockpot and heat over medium-high. Add the shallots and asparagus. Saute for 6 minutes. Add the garlic and continue to saute for another minute. Add the mushrooms and herbs, and cook until the mushrooms begin to soften, about 4 minutes. Once the vegetables are fork tender remove them from the pot and set aside for later.
In the same pot as you previously had the veggies in, put the second tablespoon of oil and the rice. Heat over medium-high heat until the rice begins to brown slightly. Add a ladle of stock to the rice. Let the rice completely soak up the stock. Next add the white wine and another ladle of stock. Continue adding the stock one ladleful at a time, only after the previous one has been absorbed by the rice. Once all the broth as been added, cook until the rice is tender. Once tender add the veggies back in and heat through. Serve hot.

Asparagus Risotto