Name: Creamy Miso Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 5 cups water, divided; 4 Tbsp chickpea miso paste ((regular soy miso works as well, yellow or white is best here)); 2 Tbsp olive oil, divided; 0.5 bunch asparagus, cut into 0.5-inch segments on a bias/diagonal; 1 cup shiitake mushrooms, sliced; 1 pinch each sea salt (and black pepper); 1 pinch each black pepper; 6 cloves garlic, minced; 1 cup arborrio rice; 0.5 cup dry white wine (optional // or sub vegetable broth); 0.5 cup frozen peas; 0.25 cup vegan parmesan cheese

Instructions

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1

MISO BROTH: In a medium saucepan, bring water (5 cups) to a simmer. Reduce heat to low to keep warm.
2

While water simmers, add chickpea miso paste (4 tbsp) to a small bowl. Scoop ~1 cup of the warm [water] into the miso and whisk until dissolved. Add miso mixture back to saucepan and stir.
3

RISOTTO: Heat a large rimmed skillet over medium-high. Add olive oil (1 tbsp). Add asparagus (0.5 bunch) and cook for about 5 minutes, stirring occasionally, until browned. Add shiitake mushrooms (1 cup) and sauté for ~2 minutes until tender. Season with a each sea salt (1 pinch) and each black pepper (1 pinch) and transfer to a bowl. Set aside.
4

Heat the same skillet over medium-low. Add remaining olive oil (1 tbsp) and garlic (6 cloves). Sauté for 1 minute until fragrant.
5

Add arborrio rice (1 cup) and cook for 1 minute, stirring to coat.
6

Optionally, add dry white wine (0.5 cup) (or [vegetable broth]) and stir gently. Cook for 1-2 minutes until liquid is absorbed.
7

Using a ladle, add warmed miso broth water (0.5 cup) at a time, stirring almost constantly, allowing risotto breaks to simmer. Maintain medium heat and a slight simmer to prevent gumminess.
8

Continue adding miso broth until rice is al dente (cooked through with a slight bite). This should take 15-20 minutes. You may not use all the broth.
9

Once rice is al dente, reduce heat to lowest. Add frozen peas (0.5 cup), along with the cooked [asparagus] and [shiitake mushrooms] (reserve some for serving if desired). Stir until warm.
10

Taste and adjust seasoning as needed, adding extra [sea salt] and [black pepper] or some vegan parmesan cheese (0.25 cup) for cheesiness.
11

To serve, divide among bowls, top with reserved [asparagus] and [shiitake mushrooms], and garnish with [vegan parmesan cheese].
12

Best fresh. Leftovers keep 2-3 days refrigerated. Reheat in microwave or stovetop with [vegetable broth] or [water] to rehydrate. Not freezer friendly.