Vegan Mushroom and Miso Risotto

Introduction
Today's chef's special is a delightful, vegan twist on a classic comfort dish, blending traditional European techniques with bold Asian flavors. This Vegan Mushroom and Miso Risotto is creamy, umami-packed, and sure to satisfy your craving for something warm and comforting.
Ingredients
- 1 cup Arborio rice
- 2 cups sliced mushrooms (shiitake or cremini)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/4 cup white miso paste
- 1/2 cup nutritional yeast
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 1/2 cup chopped scallions
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onions and garlic, sautéing until translucent.
- Add mushrooms and cook until they begin to release their juices.
- Stir in Arborio rice and cook for about 2 minutes to toast it slightly.
- Gradually add vegetable broth, one cup at a time, stirring constantly until the liquid is absorbed before adding more.
- Mix miso paste with a small amount of broth until smooth, then stir into the risotto.
- Continue cooking and stirring until the rice is al dente and creamy.
- Remove from heat and stir in nutritional yeast and soy sauce. Adjust seasoning with salt and pepper.
- Garnish with chopped scallions before serving.
Enjoy this creamy, umami-rich Vegan Mushroom and Miso Risotto, perfect for warming up on a chilly day or impressing guests at your next dinner party. It’s a comforting, nourishing dish that beautifully showcases the fusion of European techniques with Asian flavors.
Isabella
Nutritionfacts | Calories: 350 per serving, Fat: 5g, Carbohydrates: 60g, Protein: 12g |
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Preparation Time | 45 minutes |
Allergy Information | Soy, Gluten |