Vegan Risotto with Asparagus and Mushrooms

Ingredients

• 8 oz green asparagus
• 1/2 tablespoon olive oil
• 1 small onion, finely chopped
• 4 cups mushrooms, sliced
• 2 cloves of garlic, miced
• 1 cup risotto rice
• 3/4 cup white wine
• 1 3/4 cup asparagus broth (the water you cooked the asparagus in)
• 1 1/2 cup vegetable broth
• 10-15 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)