Miso Mushroom Risotto

1.In a small pot, bring the vegetable broth to a low simmer.
2. In a heavy-bottomed skillet, melt half the butter over medium heat. Add the mushrooms, onion, and garlic and saute until tender and fragrant, about 6 minutes. Remove the mushroom/onion mixture from the pan and set them aside.
3. Add the remaining half of butter to the pan and melt on medium heat. Add the rice and stir to cook for about 4 minutes. The rice should start to look translucent.
4. Add the white wine to the rice and bring to a low simmer, making sure to stir constantly until all the liquid is absorbed. Add a cup of the vegetable broth to the rice, stirring constantly. Continue to add the broth 1 cup at a time until all the broth is absorbed, this should take about 15-20 minutes.
5. Add the mushroom/onion mixture back to the pan and mix to combine. Add the 𝗖𝗮𝗺𝗽𝗯𝗲𝗹𝗹’𝘀® 𝗖𝗼𝗻𝗱𝗲𝗻𝘀𝗲𝗱 𝗖𝗿𝗲𝗮𝗺 𝗼𝗳 𝗠𝘂𝘀𝗵𝗿𝗼𝗼𝗺 𝗦𝗼𝘂𝗽, cheese, salt, and pepper to the rice and cook for another 3-5 minutes. The risotto should be creamy but the rice should still have a bite.
6. Serve the risotto immediately with more grated parmesan.