Mushroom Risotto by ATK

Ingredients

• 4 cups vegetable broth
• 3 cups water
• ⅓ cup white miso
• ¼ cup extra-virgin olive oil
• 1 pound cremini mushrooms, trimmed and sliced ¼ inch thick
• Salt and pepper
• 1 onion, chopped fine
• 4 garlic cloves, minced
• 1 ounce dried porcini mushrooms, rinsed and minced
• 2 cups Arborio rice, or you can use quinoa
• ½ cup dry white wine
• ¼ cup chopped fresh parsley