Stir in 1 1/2 cups of warm broth, reduce heat t medium low and cover,
and simmer until almost all of the liquid is absorbed, about 12
minutes. ADD the asparagus and cook another 2 minutes.
Add another 1/2 cup of broth and cook, stirring constantly until the
broth is absorbed. Add the remaining broth and the peas, cook again
until the rice is creamy and al dente.
Remove from the heat. Add the cooked mushrooms and let sit until
heated through, about 2 minutes.
Stir in parmesan cheese, butter, basil and lemon Juice.
Serve with extra parmesan cheese if desired.