Miso Mushroom Risotto
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.
Servings: 4
Ingredients
- 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
- 1/2 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
- 1/4 cup thinly sliced green onion
- Optional toppings: poached or soft-boiled eggs sesame seeds, microgreens
Instructions
- 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 1/4 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 1/4 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.