Mushroom Miso Risotto

9 ingredients
7 steps

Ingredients

  • 1/3 cup rice, arborio
  • 1 1/4 cups water ; you may require an additional 1/4
  • 1 tablespoon miso paste
  • 1/2 cup assorted mushrooms ; I used shimeiji and shiitake
  • 1 small onion
  • 2 cloves of garlic
  • 1 sprig of oregano (optional)
  • Salt + Pepper
  • 1 turkey sausage, optional, omit if vegan/vegetarian

Directions

  1. 1
    1. Dice onions and garlic. Saute until fragrance is emitted.
  2. 2
    2. Add in rice, oregano and mushrooms. Toast for 2 mins on VERY LOW HEAT. Add in salt and pepper now.
  3. 3
    3. Meanwhile, combine water and miso. Microwave for a minute, or ensure it's warm.
  4. 4
    4. Pour in 1/3 miso soup along with sausage, if using. Cover but stir occasionally. Make sure that only a few bubbles pop at times.
  5. 5
    5. Repeat twice. Add in the broth when the broth added previously is almost fully absorbed, but still leaves some water in the pan. This should take about 25-35 mins.
  6. 6
    6. Test rice for doneness. MAKE SURE ITS COOKED.
  7. 7
    7. Serve with some cheese/nutritional yeast. Enjoy.

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