Mushroom and Miso Risotto - Main Meal Recipe
Mushroom and Miso Risotto
Rated 5.0 stars by 1 users
Catégorie
Main course
Portion
4
Temps de préparation
20 minutes
Temps de cuisson
30 minutes
Make this creamy Italian classic from the comfort of your own home! This non-traditional version calls for nutritious miso instead of stock. The shiitake mushrooms give it a wonderful, delicate and unique flavour. Miso paste keeps well for a long time when refrigerated and makes a great base for quick meals such as soups!
Ingrédients
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2 heaping tbsp miso paste
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4 cups water
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2 tbsp vegetable oil
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3 shallots
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2 cloves garlic
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2 cups shiitake mushrooms
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PRANA unrefined Algarve sea salt
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PRANA organic fair trade whole black pepper, ground
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1 cup arborio rice
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¼ cup white wine
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⅓ cup PRANA organic raw European almonds
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A few sprigs parsley
Instructions
Mix the miso and water in a medium casserole and heat up, making sure it does not boil.
Chop the almonds coarsely and set aside.
Finely slice the shallots, garlic and mushrooms.
In a large non-stick pan, warm the vegetable oil. Add the shallots and garlic, and cook until golden. Add the mushrooms and cook for an additional 3 minutes. Season with salt and pepper.
Add the rice to the pan, mix well and pour in the wine.
While stirring, add the miso water one soup-ladle at a time until it has all been absorbed.
In the meantime, dry roast the nuts in a pan for about 1 minute. Stir them into the risotto at the very end.
Garnish each plate with freshly chopped parsley.