Saute onion, garlic, and mushrooms in oil in a large saucepan until tender, 5-8 minutes. Stir in rice and cook 2-3 minutes.
heat broth to boiling in medium saucepan; reduce heat to low. Add 1 cup broth to rice mixture and cook. Stirring constantly, until broth is absorbed, 1-2 minutes. Slowly add 2 cups broth and simmer, stirring until broth is absorbed, 8-10 minutes.
Add shrimp, snap pease, and remaining broth to saucepan. Cook, stirring frequently, until rice is just tender and liquid is absorbed, 5-10 minutes. Add asparagus ans cook 2-3 minutes longer. Stir in cheese and season to taste with salt and pepper.
Originally Submitted
3/3/2010
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