Step 1

In a large saucepan over medium heat, heat the oil. Add mushrooms, onion, and garlic and cook until onion is tender.

Step 2

Add rice. Cook and stir for about 5 minutes more until rice is golden brown.

Step 3

Meanwhile, in another saucepan, bring broth to a boil; reduce heat and simmer. Slowly add 1 cup of the broth to the rice mixture, stirring constantly.

Step 4

Continue to cook and stir over medium heat until the liquid is absorbed. Add another 1/2 cup broth and the asparagus to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add another 1 cup broth,1/2 cup at a time, stirring constantly until the broth has been absorbed. (This should take about 15 minutes.)

Step 5

Stir in the remaining 1/2 cup broth, tomato, and carrot. Cook and stir until rice is slightly creamy and just tender. Stir in basil. Serve immediately.