Miso Risotto Recipe

Name: Miso Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups water; 3 tablespoons white miso; 2 tablespoons peanut oil; 1 shallot small minced, about 2 Tbs.; 1 inch gingerroot piece fresh, peeled and minced, about 1 tbs.; 1 cup arborio rice; 1/4 pound leaves fresh bok choy; leaves white core removed, julienned; 1/2 cup mirin; 1 tablespoon tamari; freshly ground black pepper to taste; 3 tablespoons almonds or dry-roasted peanuts, chopped; 2 green onions thinly sliced

Servings: persons

3 1/2 cups water
3 tablespoons white miso
2 tablespoons peanut oil
1 shallot small minced, about 2 Tbs.
1 inch gingerroot piece fresh, peeled and minced, about 1 tbs.
1 cup arborio rice
1/4 pound leaves fresh bok choy
leaves white core removed, julienned
1/2 cup mirin
1 tablespoon tamari
freshly ground black pepper to taste
3 tablespoons almonds or dry-roasted peanuts, chopped
2 green onions thinly sliced

1
In small saucepan, bring water to a gentle simmer over medium heat. Stir in miso until dissolved. Reduce heat to low.
2
In separate saucepan, heat oil over medium-high heat. Add shallot and ginger and stir until softened, but not browned. Add rice and stir for a minute or two to coat with oil. Add bok choy and cook, stirring often, until wilted, 4 or 5 minutes. Pour in mirin and stir until dissolved. Add a ladleful of simmering miso to rice, stirring until broth is almost absorbed before adding the next ladleful. Continue adding broth in this way until rice is tender, and a thick, creamy liquid remains in the pan, about
3
Taste-test rice to be sure it is fully cooked. Stir in tamari and pepper.
4
Adjust seasoning and remove from heat. Divide the risotto among four serving plates. Garnish with a sprinkle of chopped toasted almonds or peanuts and green onions.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 13 ingredients. The key ingredients include: 3 1/2 cups water, 3 tablespoons white miso, 2 tablespoons peanut oil, 1 shallot small minced, about 2 Tbs., and more.

Yes, Miso Risotto falls under the General 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.

Miso Risotto

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