Preheat the oven to 400 degrees F.

Rub each tomato with 1 tablespoon of the olive oil and place on a baking sheet and roast for 15 to 20 minutes. Remove from the oven and when cool enough to handle remove the skins and roughly chop the tomatoes. Set aside.

In a saute pan, heat the remaining olive oil. When the pan is hot, saute the shallots, garlic for 1 to 2 minutes. Add the mushrooms and continue sauteing for 2 minutes. With a wooden spoon, stir in the rice and saute for 1 minute. Add the white wine and cook, stirring until the wine has completely evaporated. Begin adding the chicken or mushroom broth 1/2 cup at a time until all of the liquid is incorporated into the rice, stirring constantly, about 10 minutes. Fold the tomatoes and their juices, asparagus and basil and continue to cook for 1 to 2 minutes longer. Add the cheese and gentl fold until the cheese has melted. Serve immediately.