Finely chop the onions and mince the garlic cloves.

In a large skillet, heat some olive oil or butter over medium heat.

Sauté the onions and garlic until translucent.

Add the soaked mixed mushrooms and canned button mushrooms to the skillet.

Cook until mushrooms are tender and any excess liquid has evaporated.

Drain the canned green asparagus and chop them into bite-sized pieces.

Add them to the skillet with the mushrooms and cook for a few minutes.

In a separate pot, heat the vegetable or mushroom broth until simmering.

Stir in the risotto rice to the skillet with the mushrooms and asparagus.

Cook for a few minutes until the rice is lightly toasted.

Pour in the white wine and cook until it has been absorbed by the rice, stirring constantly.

Begin adding the hot broth to the skillet, one ladleful at a time, stirring frequently.

Allow the rice to absorb each addition of broth before adding more.

Continue adding broth and stirring until the rice is creamy and tender, but still slightly al dente.

This process should take about 20-25 minutes.

Once the risotto is cooked, stir in the cooking cream and grated cheese until well combined.

Remove from heat.

Serve the risotto hot, garnished with additional grated cheese if desired.