Mushroom-Asparagus Risotto

2 Tbs olive oil
2 cups sliced mushrooms
2 cloves garlic, minced
1 1/2 cups Arborio rice
3/4 tsp salt
1/4 tsp freshly ground black pepper
4 1/2 cups vegetable stock
1 lb asparagus, trimmed and cut diagonally into 1-inch pieces
1/2 cup grated Parmesan cheese

1) Heat oil in large saucepan over medium heat. Add mushrooms and garlic; cook 5 minutes more, or until mushrooms are browned and their juice has evaporated. Stir in rice, salt and pepper, and cook 1 minute.
2) Add 1 cup stock to saucepan, and cook, stirring constantly, about 3 minutes, or until it's mostly absorbed. Stir in another cup stock, and cook, stirring occasionally to prevent sticking, until liquid is absorbed. Repeat until you have 1/2 cup stock left. Add asparagus and last 1/2 cup stock; cook 4 minutes more, or until stock is absorbed and asparagus is tender. Fold in cheese. Serve immediately.

Review: Ug, I hate making risotto. It's a yummy, creamy dish, but I hate stirring for a half hour. I'm not sure what I was thinking when I decided to make this. It's yummy, but a pain.