Mushroom Asparagus Risotto

Name: Mushroom Asparagus Risotto
Ingredients: ½ cups olive oil; 2 tablespoons unsalted butter; 3-4 garlic cloves, minced; ½ bunches asparagus, tough ends snapped off, cut at an angle into 1 inch pieces; 2 cups mushrooms of your choice (I bought a combination of shitake, baby bella, and others); 2 cups uncooked Arborio rice; 1 cup Reisling wine (the one you would serve with dinner); 4 cups organic, fat free, low sodium broth (either vegetable or chicken); 2 cups water; sea salt and pepper; 1 cup pecorino romano or parmesan cheese