Description
A creamy and flavorful risotto made with Arborio rice, miso paste, and earthy mushrooms that brings warmth and comfort to any gathering.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth (warmed)
- 2 tablespoons miso paste
- 2 tablespoons vegan butter
- 1 cup mushrooms, sliced (e.g., shiitake, cremini)
- 1 small onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a saucepan, heat the vegetable broth over medium heat; keep it warm.
- In a separate pan, melt the vegan butter over medium heat. Add onions and garlic; sauté until translucent.
- Add the sliced mushrooms and cook until they release their moisture.
- Stir in the Arborio rice, cooking for about 2 minutes until it’s well-coated.
- Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid absorbs before adding more.
- Once the rice is creamy and al dente, stir in the miso paste mixed with a little broth until smooth.
- Season with salt and pepper to taste.
- Serve, ensuring to garnish with fresh parsley.
Notes
For creamier risotto, stir in a splash of vegetable broth towards the end of cooking. Best served fresh, but can be stored in the fridge for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
Keywords: risotto, vegetarian, comfort food, miso, mushrooms
