Chop leeks, using as much or as little per your taste.
Break off tough ends of asparagus and cut into 1 inch pieces.
Melt butter in large skillet. Add leeks and asparagus and give them a quick saute 3-4 minutes, over medium high heat.
Add rice to skillet and cook 1 minute. Add 1 cup stock. Stir and add mushrooms.
Reduce heat to low and continue cooking, stirring occasionally until all broth is absorbed.
Add another cup of broth and repeat. Do this, 1 cup of broth at a time until it’s all incorporated. Season to taste. Serve immediately and garnish with lemon or Parmesan cheese