In a medium saucepan, bring the chicken stock and fresh herbs to a low simmer.

While the stock is heating, add olive oil to a medium stock pot and heat over medium heat. Add the chopped onion and cook for 2-3 minutes.

Add the sausage to the onion and cook until no longer pink, breaking it apart. Then, reduce heat to medium and add sliced mushrooms and rice.

Cook until the rice starts to turn translucent on the edges, about 3-5 minutes, stirring occasionally.

Add a ladleful of hot stock (avoiding herbs) to the rice and stir until absorbed. Repeat this process, adding additional stock each time, until about 1.5 cups of stock remain (approximately 18 minutes).

Stir in apple juice and add asparagus. Continue adding stock and stirring until rice is cooked but not mushy.

Cook for about 30 minutes, with remaining stock just over a half cup.

Once rice is tender, remove from heat and stir in shredded parmesan cheese.

Serve immediately with additional parmesan on top.