1 lb. asparagus (cut into pieces)
1 1/2 c. arborio rice
2 tbsp. butter
1 tbsp. extra virgin olive oil
1/3 c. onion, chopped
12 sundried tomatoes (plumped & sliced) (see hint)
1/4 oz. dried porcini mushrooms (plumped & sliced)
See hint, optional
6-8 fresh mushrooms, sliced (optional)
5 c. stock
1/2 c. dry white wine or additional stock
1/3-1/2 c. pesto sauce
1/4 c. Parmesan cheese
1/2 c. walnut pieces, toasted
Freshly ground black pepper to taste

Hint: To plump sundried tomatoes and porcini mushrooms: Place the sundried tomatoes and the porcini mushrooms each in a separate 1 cup measure, pour boiling water over them just to cover, and allow to plump for 15 minutes. Drain and slice the vegetables, reserving the liquid and adding it to the simmering stock.

Place the stock in a small saucepan and bring to a boil, cover reduce and simmer, adding the drained liquids from the sundried tomatoes and porcini mushrooms. Steam the cut asparagus for 5 minutes. This may be done in a steamer or in the microwave.

In a 4 quart heavy saucepan over moderate heat, melt the butter and add the olive oil, add the chopped onion and saute until translucent. Add the rice and stir with a wooden spoon until coated. Then add the white wine and stir until completely absorbed. Begin to add the stock 1/2 cup at a time, stirring constantly and adding more stock only after all is absorbed.