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Miso Mushroom Risotto

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.
Course Main Course, Vegetarian
Cuisine asian, Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4


  • 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


  • 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.