Mushroom Asparagus Risotto

Heat olive oil and butter in a pan over medium heat. Add mushrooms and let them cook on medium-high heat, leaving them undisturbed for a few minutes. Use a spatula to flip them until all of them are golden brown.

When all the mushrooms are golden and tender, add thyme, garlic, and red chili flakes. Gently fold these in for 1-2 minutes.

Then add miso, balsamic vinegar, and a splash of water to stir the miso in. Remove mushrooms from the pan and set aside.

Heat olive oil in the pan over medium heat. Add shallot, garlic, leeks, and thyme. Stir frequently for about 4 minutes.

Add arborio rice and season with salt, stir to combine for 2 minutes.

Add white wine and cook for 3-4 minutes, or until the smell of alcohol dissipates.

Add 230ml of vegetable broth at a time. Slowly stir and let the broth absorb. When the broth is mostly absorbed, add another 230ml of broth. You may need less than the amount of broth called for.

When the rice is cooked (but not overcooked! It should take about 20 minutes from the time you had the first 200 ml of broth), add asparagus and allow it to become tender. It should cook easily in residual heat.

Remove from heat and stir in mushrooms and vegan parmesan, if using. Serve with desired toppings.