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5-ingredient miso mushroom risotto

Based on 5 ratings

Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

“Arborio (or risotto) rice is meant to absorb flavor and it does not discriminate. Here is a version of risotto using Japanese ingredients – it's packed with flavor and a fusion dish that’s very simple to make.”

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
2 tbsp white miso paste
200 g risotto rice
200 g button mushrooms
3 tbsp margarine
2 cloves garlic
230 ml sake
950 ml water
salt
pepper
scallion (for garnish)
Metric
Imperial

Utensils

  • knife
  • cutting board
  • large pot with lid
  • frying pan
  • cooking spoon
  • bowl (small)
  • paper towels
  • ladle

Nutrition per serving

Cal
748
Protein
14 g
Fat
19 g
Carb
100 g
  • Step 1/4

    Peel and mince garlic. Quarter mushrooms. Fill a pot with water and bring to a simmer over medium heat.
    • 2 cloves garlic
    • 200 g button mushrooms
    • 950 ml water
    • knife
    • cutting board
    • large pot with lid

    Peel and mince garlic. Quarter mushrooms. Fill a pot with water and bring to a simmer over medium heat.

  • Step 2/4

    Add some margarine to a separate pan and set over medium heat. Once it’s foaming and starting to brown, add the mushrooms and sauté for approx. 5 min. Remove and set aside, then wipe out the pan.
    • 1 tbsp margarine
    • frying pan
    • cooking spoon
    • bowl (small)
    • paper towels

    Add some margarine to a separate pan and set over medium heat. Once it’s foaming and starting to brown, add the mushrooms and sauté for approx. 5 min. Remove and set aside, then wipe out the pan.

  • Step 3/4

    Add more margarine to the same pan. As soon as it starts to melt, add garlic. Let cook, stirring occasionally for approx. 3 min. Add the rice and let cook for approx. 2 min., stirring constantly. Add sake and bring to a simmer, then add miso. Mix to combine.
    • 1 tbsp margarine
    • 200 g risotto rice
    • 230 ml sake
    • 2 tbsp white miso paste

    Add more margarine to the same pan. As soon as it starts to melt, add garlic. Let cook, stirring occasionally for approx. 3 min. Add the rice and let cook for approx. 2 min., stirring constantly. Add sake and bring to a simmer, then add miso. Mix to combine.

  • Step 4/4

    Begin to ladle boiling water into the risotto mixture one scoop at a time, stirring constantly. Once the water has been absorbed by the rice, add another ladle and continue until all the water is gone and rice is fully cooked. Remove from heat and stir in remaining margarine. Serve with button mushrooms and sliced scallions, if desired. Enjoy!
    • 1 tbsp margarine
    • scallion (for garnish)
    • ladle

    Begin to ladle boiling water into the risotto mixture one scoop at a time, stirring constantly. Once the water has been absorbed by the rice, add another ladle and continue until all the water is gone and rice is fully cooked. Remove from heat and stir in remaining margarine. Serve with button mushrooms and sliced scallions, if desired. Enjoy!