INGREDIENTS
10
Cherry tomatoes, halves
2 cloves
Garlic
8 oz
Green asparagus
4 cups
Mushrooms
1
Onion, small
1 tbsp
Parsley
1 3/4 cups
Asparagus broth
1 1/2 cups
Vegetable broth
1 tsp
White miso paste
1 cup
Risotto rice
1
Black pepper
2 tbsp
Nutritional yeast
1
Salt
1/2 tbsp
Olive oil
2 tbsp
Soy cuisine/ vegan cream
3/4 cup
White wine