– 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.