In stockpot over medium-high heat, heat first amount of oil. Add rice. Cook, stirring constantly, until rice is slightly toasted, 1 to 2 minutes. Stir in base.

Add 1/3 of the first amount of water. Simmer, stirring constantly, until most of the liquid is absorbed, 2 to 3 minutes.

Add another 1/3 of the water. Simmer, stirring constantly, until most of the liquid is absorbed, 3 to 4 minutes.

Stir in remaining water. Simmer, stirring constantly, until most of the liquid is absorbed and rice is al dente, 5 to 6 minutes.

In sauté pan over medium-high heat, heat second amount of oil.

Add asparagus, mushroom, onion, peas, and garlic. Sauté 3 minutes.

Add risotto, half of the second amount of water, parsley, salt, and pepper. Bring to a boil, then reduce heat. Cook, stirring constantly, until rice is tender and liquid is absorbed, 1 to 2 minutes. Add more water to reach desired consistency.