East-West Risotto Recipe

Name: East-West Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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.

East-West Risotto

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