1. Saut the shallot and mushrooms in a heavy, deep saucepan, and stir in the rice.
2. In a second saucepan, combine the broth and tomato sauce or paste, and heat to boiling.
3. Add about 1 cup of the hot broth to the rice.
4. Remove the remaining broth from the heat.
5. Cook the rice at the lowest possible simmer, partially covered, stirring frequently, until the liquid is almost all absorbed.
6. Add half the remaining broth (which can be warm or at room temperature) and repeat the procedure.
7. Pour in the last of the broth and cook until the rice is tender. Total cooking time should be about 40 minutes. If all the broth is absorbed before the rice is cooked (a distinct possibility with brown rice, which takes so long to cook), add hot water a little at a time until the desired tenderness is reached.
8. cut the tough ends off the asparagus and steam the stalks in a small amount of water in a covered skillet until just tender-crisp, 5 to 6 minutes.
9. Cut the stalks into 2-inch pieces.
10. Stir the asparagus and Parmesan cheese into the risotto and serve.