Vegan Mushroom Miso Risotto
Introduction
Embrace the depth of umami flavors with this vegan Mushroom Miso Risotto. It's a harmonious blend of rich, savory elements that come together to create a comforting yet sophisticated dish perfect for any dinner occasion.
Ingredients
- 1 cup Arborio rice
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 300 grams fresh mushrooms, sliced
- 3 tbsp white miso paste
- 5 cups vegetable broth, warm
- 1/2 cup nutritional yeast
- 1 tbsp soy sauce
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat.
- Add chopped onions and garlic, sauté until translucent.
- Increase the heat to medium-high, add mushrooms, and cook until they begin to brown.
- Stir in the Arborio rice, ensuring it's well-coated with the oil and toasted slightly.
- Mix miso paste with a little hot vegetable broth to dissolve, then add to the rice along with the rest of the broth, one cup at a time, stirring constantly.
- Once the rice is cooked al dente and has a creamy consistency, remove from heat.
- Stir in nutritional yeast, soy sauce, and parsley. Adjust seasoning with salt and pepper.
- Serve hot, garnished with additional parsley if desired.
Serve this Mushroom Miso Risotto with a sprinkle of chopped green onions and a side of steamed greens for a complete meal that's sure to impress. It's a perfect example of how simple ingredients can be transformed into a luxurious and flavorful dinner.
Isabella
| Nutritionfacts | Calories: 350, Fat: 10g, Carbohydrates: 55g, Protein: 12g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | soy, gluten |