Mushroom Risotto

1 chicken bouillon cube
1 cup water, plus more for later
1/2 can or fresh of different mushrooms (button, shitake, oyster etc), chopped
2 tablespoons butter
1 chopped onion
1 cup rice, soaked overnight, drained
¼ cup parmesan cheese
½ cup sliced asparagus
½ cup white wine (optional)

Dissolve chicken bouillon in water and bring to a boil.
Add mushrooms and boil for 1 minute. Drain. Set aside soup stock for later. Cool.
In a saucepan, heat butter and sauté onions.
Add mushrooms and rice. Stir-fry for 1 minute.
Add more broth to prevent rice from sticking to the pan. Add more broth and stir until rice is cooked.
Add cheese and some salt and pepper to taste.
Mix in or topped with cooked asparagus.
Serve topped with more grated cheese.