Vegan Risotto with Asparagus and Mushrooms

Ingredients

• 8 asparagus oz green
• 1/2 tablespoon olive oil
• 1 small onion finely chopped
• 4 cups mushrooms sliced
• 2 cloves garlic miced
• 1 cup risotto rice
• 3/4 cup white wine
• 1 3/4 cups asparagus broth the water you cooked the asparagus in
• 1 1/2 cups vegetable broth
• 15 cherry tomatoes cut into halves
• 2 tablespoons nutritional yeast
• 1 tablespoon chopped parsley
• 1 teaspoon white miso paste
• salt to taste
• black pepper to taste
• 2 tablespoons soy cuisine/ vegan cream, optional

Nutrition

• Calories : 430 calories
• Carbohydrate : 74 grams
• Fat : 4.5 grams
• Fiber : 9 grams
• Protein : 16 grams
• SaturatedFat : 0.5 grams
• Sodium : 1370 milligrams
• Sugar : 9 grams