Author Notes
East meets West in a delightful fusion of flavours - miso and thick risotto. Can be made vegetarian/vegan. Enjoy. —C Kwok
Ingredients
-
1/3 cup
rice, arborio
-
1 1/4 cups
water ; you may require an additional 1/4
-
1 tablespoon
miso paste
-
1/2 cup
assorted mushrooms ; I used shimeiji and shiitake
-
1
small onion
-
2
cloves of garlic
-
1 sprig
of oregano (optional)
-
Salt + Pepper
-
1
turkey sausage, optional, omit if vegan/vegetarian
Directions
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1. Dice onions and garlic. Saute until fragrance is emitted.
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2. Add in rice, oregano and mushrooms. Toast for 2 mins on VERY LOW HEAT. Add in salt and pepper now.
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3. Meanwhile, combine water and miso. Microwave for a minute, or ensure it's warm.
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4. Pour in 1/3 miso soup along with sausage, if using. Cover but stir occasionally. Make sure that only a few bubbles pop at times.
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5. Repeat twice. Add in the broth when the broth added previously is almost fully absorbed, but still leaves some water in the pan. This should take about 25-35 mins.
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6. Test rice for doneness. MAKE SURE ITS COOKED.
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7. Serve with some cheese/nutritional yeast. Enjoy.
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