Vegan Miso Lemongrass Risotto
Introduction
Today's recipe is a delightful blend of comfort and innovation, a vegan twist on the classic risotto that's perfect for a hearty lunch. Infused with the rich flavors of miso and complemented by the fresh zing of lemongrass, this risotto is not just satisfying but also a culinary journey between continents.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth, heated
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 2 tbsp white miso paste
- 1 stalk lemongrass, tender parts only, finely chopped
- 1/2 cup coconut milk
- 1/2 tsp ground ginger
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Add the chopped onion and garlic, sautéing until translucent.
- Stir in the Arborio rice, ensuring the grains are well-coated with oil.
- Gradually add the heated vegetable broth one cup at a time, stirring continuously until the liquid is mostly absorbed before adding the next cup.
- Mix in the miso paste, lemongrass, and ground ginger.
- Once the rice is al dente and creamy, stir in the coconut milk. Season with salt and pepper.
- Cook for an additional 2 minutes, then remove from heat.
- Serve garnished with fresh cilantro and lime wedges on the side.
Enjoy this warm, comforting bowl of risotto that perfectly balances the essence of Italian technique with vibrant Asian flavors. It's sure to become a cherished dish in your recipe collection, bringing a touch of gourmet flair to your everyday meals.
Isabella
| Nutritionfacts | Calories: 320, Fat: 9g, Carbohydrates: 53g, Protein: 6g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | Contains coconut, possible soy from miso |