Brown Rice Risotto with Asparagus and Mushrooms

• 1 large shallot, minced
• 1 cup mushrooms, chopped
• 2 tablespoons olive oil
• 1 cup brown rice
• 2 cups chicken broth
• 1 tablespoon tomato paste
• 1-pound of fresh asparagus
• 1/4 cup grated Parmesan cheese

Saute onion, mushrooms and rice. Heat stock and paste to boiling and add gradually. Cook partially covered.

Steam asparagus for 5-6 minutes and add just before serving.

Source: http://homecooking.about.com/library/archive/blv79.htm