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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.
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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.
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