– ▢0.5 oz dried Porcini mushrooms (optional) – ▢12 oz Portobello mushrooms – ▢3 tablespoon olive oil – ▢1 medium onion finely minced – ▢3 cloves garlic finely minced – ▢1 ½ c Arborio rice – ▢1 tablespoon white Miso paste optional – ▢5 c vegetable broth – ▢1 lb asparagus – ▢4 tablespoon fresh parsley – ▢½ teaspoon salt – ▢¼ teaspoon black pepper
3. Sauté the mushrooms. Place a pot with a mushroom-infused broth on a low heat and have it simmering. At the same time, heat 1 tablespoon of olive oil in a large pot pan and over medium heat. Add sliced Portobello and Porcini mushrooms and stir until the liquid evaporates and they start to brown, about 10 minutes. Transfer to a plate.
6. Stir in Miso paste, salt, pepper, pour in 1 cup of hot vegetable broth, bring to a boil, then reduce to simmer, cover with a lid and cook for about 3-5 minutes. Continue adding broth 1 cup at a time and stir from time to time until Risotto is cooked through 7. Add asparagus and mushrooms. If there's no more liquid left. Cover risotto with a lid and cook for about 7-10 minutes until asparagus is tender.