Creamy Mushroom and Asparagus Risotto | VegWeb.com, The World's Largest Collection of Vegetarian Rec

Ingredients

• 3-4 shallots, finely chopped (1/2 cup)
• 1 tablespoon olive oil
• 1 tablespoon vegan margarine
• 3-4 large garlic cloves, minced
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons ground fennel seeds (or 1 teaspoon fine powder)
• 1 teaspoon fresh rosemary (or 1/2 teaspoon dried), well chopped
• 1/4 teaspoon red pepper flakes or pinch cayenne
• 2-3 cups mushrooms, chopped and/or 1 cup dried mushrooms broken into small pieces, reconstituted (any mixture)
• around 1/4 cup vermouth or pernot
• 1/2 veg boillion cube + 1 cup water
• 1 cup unsweetened vegan cream (I like MimicCreme), or 1 cup unsweetened nondairy milk+1 tablespoon melted vegan butter
• 2 tablespoons nutritional yeast
• 1/4 cup mellow white miso
• 20 asparagus stalks, cut into 1/2 inch pieces
• 3/4 cup arborio rice
• 1/4 cup fresh parsley, chopped
• salt and pepper, to taste