Vegan Mushroom Miso Risotto

Vegan Mushroom Miso Risotto in a white bowl, with a green salad, vegan white wine, in a serene, naturally lit dining setup.
Vegan Mushroom Miso Risotto

Introduction

Welcome to a delightful culinary journey that blends the aromatic essences of Asia with the comforting, hearty textures of European cuisine. Today's special recipe is a Vegan Mushroom Miso Risotto, a dish that promises to warm your heart and tantalize your taste buds with its rich, umami flavors, and creamy texture.

Ingredients

  • 1 cup Arborio rice
  • 3 cups vegetable broth, warm
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 300 grams fresh mushrooms, sliced
  • 2 tablespoons white miso paste
  • 1 tablespoon olive oil
  • 1/4 cup nutritional yeast
  • 1 tablespoon soy sauce
  • Fresh herbs (such as parsley or thyme) for garnish
  • Salt and pepper to taste

Instructions

  1. Heat the olive oil in a large pan over medium heat.
  2. Add the chopped onion and garlic, sauté until translucent.
  3. Add the sliced mushrooms and cook until they are soft and browned.
  4. Stir in the Arborio rice, making sure it's well-coated with the oil and toasted slightly.
  5. Gradually add the warm vegetable broth one cup at a time, stirring constantly, until the liquid is absorbed and the rice is creamy and al dente.
  6. Mix in the white miso paste, nutritional yeast, and soy sauce, combining everything evenly.
  7. Season with salt and pepper to taste.
  8. Serve hot, garnished with fresh herbs.

Enjoy your Vegan Mushroom Miso Risotto, a dish where East meets West in your bowl, offering a comforting and nutritious meal perfect for any day. Pair it with a side of crisp, green salad and a glass of your favorite vegan white wine for a complete dining experience.

Isabella

Additional Information
NutritionfactsCalories: 350, Fat: 7g, Carbohydrates: 60g, Protein: 12g 
Preparation Time45 minutes 
Allergy Informationsoy, possible gluten