Artichoke, Asparagus, & Mushroom Quinoa Risotto

2 tbsp. butter
4 tbsp. olive oil, divided
12 oz. mushrooms, sliced
3 garlic cloves, minced
1 cup onion, chopped
2 cups quinoa, rinsed
1/2 cup dry white wine
3 1/2 cups (or more) vegetable broth
1 lb. asparagus, trimmed, cut into 1-inch pieces
1 8 oz. package frozen artichoke hearts, thawed
1/2 cup grated Parmesan cheese

Melt butter with 1 tbsp. oil in heavy large skillet over medium-high heat. Add mushrooms; saute until brown and tender, about 7 minutes. Add garlic; saute 2 minutes. Remove from pan.

Heat remaining 3 tbsp. oil. Add onion; saute until translucent, about 5 minutes. Add quinoa; saute 2 minutes. Add wine; cook until liquid is almost absorbed, about 2 minutes. Add 3 1/2 cups broth; cook 10 minutes. Add asparagus and artichoke hearts; simmer until quinoa and vegetables are tender, stirring often and adding more broth by 1/4 cupfuls as needed, about 7 minutes. Add Parmesan cheese and reserved mushrooms. Stir until cheese melts and mushrooms are heated through, about 2 minutes. Season to taste with salt and pepper and add extra Parmesan cheese if desired.

Can be served as a main dish or a side dish.