East-West Risotto Recipe

Name: East-West Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbs. low-sodium white miso; 2 Tbs. vegetable oil, divided; 3 medium Japanese eggplant, cut into 1/2-inch dice (1 lb.); 1 Tbs. minced fresh ginger; 3 cloves garlic, minced (1 Tbs.); 1 1/2 cups short-grain sushi rice; ⅔ cup sake or dry white wine; 1 lb. baby bok choy, cut into 1-inch pieces; 6 green onions, sliced (1 cup); 6 oz. shiitake mushrooms, stems removed, sliced; 1 1/4 tsp. toasted sesame oil

Servings: persons

3 Tbs. low-sodium white miso
2 Tbs. vegetable oil, divided
3 medium Japanese eggplant, cut into 1/2-inch dice (1 lb.)
1 Tbs. minced fresh ginger
3 cloves garlic, minced (1 Tbs.)
1 1/2 cups short-grain sushi rice
⅔ cup sake or dry white wine
1 lb. baby bok choy, cut into 1-inch pieces
6 green onions, sliced (1 cup)
6 oz. shiitake mushrooms, stems removed, sliced
1 1/4 tsp. toasted sesame oil

1
Combine miso and 6 cups water in large glass measuring cup, and whisk to blend.
2
Heat 5 minutes in microwave, or until boiling.
3
Stir well.
4
Heat 1 Tbs.
5
oil in deep skillet or Dutch oven over medium-high heat.
6
Add eggplant, and cook 6 to 8 minutes, or until browned and tender, stirring occasionally.
7
Transfer to bowl.
8
Heat remaining oil in same skillet over medium-high heat.
9
Add ginger and garlic, and saute 30 seconds, or until fragrant.
10
Add rice, and cook 2 minutes, stirring constantly.
11
Add sake, and cook 1 to 2 minutes, or until liquid is almost completely absorbed.
12
Add 1/2 cup miso broth; cook and stir until broth is almost absorbed.
13
Continue adding broth, 1/2 cup at a time, and cook 8 minutes, stirring often and allowing rice to absorb most of liquid before adding more.
14
Stir in bok choy in batches, and cook 3 to 4 minutes, or until leaves are wilted.
15
Add green onions and mushrooms, and cook 10 minutes more, adding liquid 1/2 cup at a time.
16
Stir in eggplant and cook 2 minutes more, or until rice is tender and eggplant is hot.
17
Remove from heat, stir in sesame oil, and season with salt and pepper.

813

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 Tbs. low-sodium white miso, 2 Tbs. vegetable oil, divided, 3 medium Japanese eggplant, cut into 1/2-inch dice (1 lb.), 1 Tbs. minced fresh ginger, and more.

Yes, East-West Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

East-West Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions