Miso + Spring Veggie Risotto

Ingredients

• 6 cups Low-sodium Chicken Broth
• 1/3 cup White Miso Paste
• 2 tablespoons Extra virgin olive oil divided
• 1 bunch Asparagus ends trimmed and cut into 1-inch pieces
• 2 tablespoons Unsalted butter
• 2 Shallots finely chopped
• 4 Garlic cloves minced
• 1/4 pound Baby bella mushrooms chopped
• 1 Fennel bulb chopped
• 2 cups Arborio Rice
• 1/2 cup Dry white wine
• 1 cup Shelled green peas (fresh or frozen)
• 1/4 cup Freshly grated Parmesan Cheese
• 2 tablespoons Chopped Fresh Chives
• 2 tablespoons Chopped Fresh Parsley
• Salt to taste
• Cracked Black Pepper to taste

Instructions

1. 1. Heat chicken broth in a large pot over medium heat. When the broth comes to a simmer, whisk in the miso paste. Reduce the heat to medium-low to keep the miso broth at a low simmer while you prepare the risotto.
2. 2. Heat 1 tablespoon of olive oil in a large saucepan or dutch oven set over medium-high heat. Add the asparagus and saute until crisp-tender and bright green, about 3 to 4 minutes. Transfer asparagus to a clean bowl and set aside.
3. 3. Heat the remaining 1 tablespoon of olive oil and the butter in the now empty pot. Add the shallots and cook for 2 to 3 minutes until they begin to turn translucent.
4. 4. Add the garlic, mushrooms, and fennel to the shallots. Cook until the mushrooms and fennel begin to soften, about 3 to 5 minutes.
5. 5. Add rice to vegetables, stirring to coat the rice in the cooking oil. Cook for 1 to 2 minutes.
6. 6. Add white wine to the rice and vegetables. Cook until most of the liquid has been absorbed, about 3 to 5 minutes.
7. 7. Reduce the heat to medium. Use a ladle to add approximately 1 cup of hot broth to the rice. Stir the rice frequently until most of the liquid has been absorbed. Then, add another ladle of hot broth to the rice and repeat the process. Keep adding hot stock to the rice, stirring frequently, and letting the broth absorb before adding more until the rice is tender and creamy. This process should take 20 to 30 minutes.
8. 8. When the rice is tender, reduce the heat to low. Stir in the asparagus and peas and cook until vegetables are warmed through, about 5 minutes.
9. 9. Remove the risotto from the heat. Stir in the parmesan cheese, chives, and parsley. Taste the risotto, season with salt and cracked black pepper, and serve.