Miso mushroom risotto topped with poached eggs creates a creamy bowl of bliss with a rich umami punch. With a flavor reminiscent of a bowl of ramen, both adults and kids are bound to love this risotto.Let me please introduce you to this umami haven that I would 100% propose to. It’s no secret that risotto is one of the most comforting dishes in the game, but add an Asian-y spin to it and this dish is downright majestic.
If you’re intimidated by risotto (I know it has a reputation for being fussy), you won’t be after following this easy recipe. The goal is to actually have you so amped up that you make it… tonight!The key to risotto’s lush texture is slowing adding in liquid and agitating the rice often enough to lure starch from the grains. By doing this, you allow the rice to bump up against each other, creating that coveted creamy consistency.
From there, it’s a blank canvas to showcase your favorite ingredients. Here, we’re adding an assortment of mushrooms to impart different flavors and textures to the risotto—super savory and meaty shiitake’s combined with earthy and chewy cremini’s.
Mushrooms deliver important nutrients that many of us fall short of, such as potassium. They’re also brimming with anti-inflammatory compounds such as phytochemicals, antioxidants, and a special fiber called beta-glucan.Top it off with a poached or soft boiled egg, green onions, and some delicate greens, and you’ve got a super satisfying meal to be enjoyed for brunch, lunch, or dinner.
And If you give this recipe a try, be sure to tag #dishingouthealth on Instagram so I can see your beautiful creations. And if you have a chance, come back and comment below and rate the recipe—it helps tremendously in terms of web searches! Cheers, friends.
- 1 qt. lower sodium vegetable broth
- 2 Tbsp. olive oil
- 1 Tbsp. unsalted butter
- 12 oz. mixed mushrooms (baby bella, cremini, shiitake caps, etc.), chopped
- ½ tsp. kosher salt
- 1 medium shallot, finely chopped
- 3 garlic cloves, minced
- 1 cup Arborio rice
- 2 Tbsp. white miso paste
- 1 tsp. soy sauce or tamari
- ¼ cup thinly sliced green onion
- Optional toppings: poached or soft-boiled eggs, sesame seeds, microgreens
- Combine broth and 1 cup water in a saucepan; bring to a simmer over medium heat. Reduce heat and keep warm.
- Heat 1 Tbsp. of the oil and butter in a large skillet or wide-bottomed pot over medium heat. Add mushrooms; cook 5 minutes, until golden-brown. Season with ¼ tsp. of the salt and transfer to a bowl. Add remaining 1 Tbsp. oil to pan. Add shallots and garlic; cook 1 to 2 minutes, until softened and aromatic. Add rice and remaining ¼ tsp. salt; stir to coat all the grains, 1 minute. Add 1 ladle of broth (½ cup to ¾ cup), stir, and leave it alone until broth is nearly absorbed, 2 to 3 minutes.
- Stir, add another ladle of broth, and stir again. Cook undisturbed until the broth is absorbed, 3 minutes. Repeat until all broth has been absorbed and rice is tender, 15 to 20 minutes of total cook time for the rice. Turn off heat.
- Stir in miso paste and soy sauce. Add mushrooms back to pan; toss to combine. Ladle risotto into bowls and garnish with green onions and additional toppers (poached eggs, sesame seeds, greens, etc.), if desired.