Mushroom and Miso Risotto

Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 portions
Make this creamy Italian classic from the comfort of your own home! This risotto is a little less traditional in practice, but still delicious. Use miso instead of traditional vegetable stock and try shiitake mushrooms for their delicate and unique flavour in this recipe. Miso paste can be kept for a long time when refrigerated, and makes a great base for quick meals, like soups!
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How It's Made

Ingredients

  • 2 generous tablespoons of miso paste
  • 4 cups of water
  • 2 tablespoons of vegetable oil
  • 3 shallots
  • 2 cloves of garlic
  • 2 cups of shiitake mushrooms
  • and
  • 1 cup of Arborio rice
  • 1/4 cup of white wine
  • 1/3 cup of
  • 3-4 branches of flat parsely

Directions

  1. Mix the miso and water in a medium sized pot and heat up, making sure not to boil.
  2. Roughly chop the almonds, dice the shallots and garlic. Finely slice the mushrooms.
  3. In a large non-stick pan, warm the vegetable oil and add the shallot and garlic. Cook until golden, then add the mushrooms, and cook for an additional 3 minutes. Season with salt and pepper. 
  4. Add the rice to the pan and mix well. Pour over the white wine and continue stirring. Add the miso water one soup-ladle at a time, while continuously cooking. Repeat this process until all the broth has been absorbed.
  5. In the meantime, roast the nuts in a small dry pan for about 1 minute. Add them to the risotto and continue stirring. Chop the parsely and sprinkle it on each dish when it comes time to serve.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

Reviews

Tasty and Worthy Written By: Peter Zwarich
This is a great recipe to make to help bridge the gap in your transition to a vegan diet. It is wholly familiar and will serve to give you hope that you have not abandoned the ability to create rich, delicious food.
Mushroom, miso and rice brought together in risotto form - brilliant twist and tasty. Thank you!
Very Worthy Written By: Peter Zwarich
This is a great recipe to make to help bridge the gap in your transition to a vegan diet. It is wholly familiar and will serve to give you hope that you have not abandoned the ability to create rich, delicious food.
Mushroom, miso and rice brought together in risotto form - brilliant twist and tasty. Thank you!