Mushroom Miso Risotto

1. 1

   1. Dice onions and garlic. Saute until fragrance is emitted.

2. 2

   2. Add in rice, oregano and mushrooms. Toast for 2 mins on VERY LOW HEAT. Add in salt and pepper now.

3. 3

   3. Meanwhile, combine water and miso. Microwave for a minute, or ensure it's warm.

4. 4

   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.

5. 5

   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.

6. 6

   6. Test rice for doneness. MAKE SURE ITS COOKED.

7. 7

   7. Serve with some cheese/nutritional yeast. Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.