1. Wash Porcini and place them in a large heatproof bowl filled with hot broth. Leave it on a counter for 20-30 minutes until mushrooms soften. After the mushrooms have softened, cut them into smaller pieces and strain the broth.
2. Using a damp paper towel, wipe the portobello mushroom caps, trip the tough bottoms and slice the mushrooms into ¼ inch pieces.
3. Slice 1 inch off the bottom of the bottom tough part of the asparagus and cut the stalks into 1 inch pieces.
4. Place a pot with the broth on a low heat and have it simmering. Now add 1 tablespoon of olive oil to a large sauté pan over medium heat. Add the sliced Portobello and Porcini mushrooms and stir until the liquid evaporates and they start to brown, about 10 minutes, then transfer to a plate.
5. To the same pan, add the remaining 2 tablespoons of olive olive oil, add onion and stir occasionally for 7 minutes until translucent. Add garlic and stir for 1 more minute.
6. Stir the rice for a minute or two until the individual grains become slightly translucent.
7. Stir in Miso paste, salt, pepper, pour in 1 cup of hot vegetable broth, bring to a boil, then reduce to simmer, cover with a lid and cook for about 3-5 minutes. Allow the rice to soak up the broth almost entirely before adding another cup. Continue adding broth 1 cup at a time and stir from time to time until Risotto is cooked through but the grains are still slightly firm in the centre, about 7 minutes.
8. Cover risotto with a lid and cook for about 7-10 minutes until asparagus has a desired firmness.
9. Divide among the serving plates, sprinkle with chopped parsley and serve.