Remove the portobello mushroom stem and roughly chop. Trim the asparagus and cut into bite-sized pieces.

Add the vegetable broth to a large saucepan and heat over low heat. Cover and keep warm.

In a large saute pan over medium heat, add in the olive oil. Once warmed, add in the portobello and asparagus pieces. Saute until lightly browned, about 10 minutes.

Meanwhile, mince the garlic cloves and onion.

Once the veggies are tender, season with salt & pepper, remove from heat & transfer to a medium bowl.

Using the same saucepan, heat the Earth Balance over medium heat. Add in the onions and garlic and sauté until lightly browned.

Add in the Arborio rice and stir. Add the wine and stir until the wine is mostly absorbed. Add 1 cup of the warm broth and cook, stirring constantly, until nearly absorbed. Continue adding the broth 1/2 cup at a time, stirring frequently and letting each additional broth be absorbed before adding more. Continue adding the broth until the rice is tender and creamy, 30-40 minutes.

Stir the mushrooms and asparagus into the risotto. Season with salt and pepper to taste, and add in nutritional yeast to taste. Serve the risotto while it's nice & warm!