Pour vegetable broth in a small saucepan and bring to a simmer over medium heat. Reduce heat to low and keep warm.
Add 1 Tablespoon olive oil to a medium saucepan on medium-high heat. Add onion and cook until softened (about 5-8 minutes). Add garlic and cook for 1 more minute. Add rice and cook until lightly toasted (about 2 minutes, stirring constantly). Add the wine to deglaze the pan and cook until reduced by half (about 2 more minutes).
Add the hot broth (reserve 1/4 cup) and stir well. Cook on medium-low heat (stirring occasionally) until rice is tender (about 20 minutes).
Meanwhile, Heat the remaining 1 Tablespoon olive oil in a medium skillet over medium-high heat. Add the bell pepper and asparagus and cook for 2-4 minutes. Add the mushrooms and cook for an additional 5 minutes.
Add vegetables from the skillet, reserved 1/4 cup broth and all the herbs and stir well. Cook for an additional 2-3 minutes.
Remove from heat and serve immediately.
Nutrition Info Per Serving: Calories 245 Total Fat 7 g Cholesterol 0 mg Sodium 1349 mg Potassium 156 mg Total Carbohydrate 37 g Dietary Fiber 2 g Sugars 4 g Protein 3 g