Miso Mushroom Risotto Featured

Authors: lisa' s kitchen feed

Hearty chunks of moist delicious oyster mushrooms embellish this simple, delicious and vegan-friendly Asian-style risotto cooked in an earthy miso and vegetable stock and seasoned with just a little cayenne and rice vinegar to give it a wonderful little kick. Delighted by such a gourmet risotto experience, your guests will never guess just how easy it is to make.
Miso Mushroom Risotto

Oysters are a wonderfully fragrant and flavorful mushroom to use in this kind of risotto, but shiitakes or any other full-flavored mushrooms will make a lovely dish as well — even white mushrooms will make a pleasing risotto. Similarly, white or shiro miso lends this risotto a light golden color and just a delicate hint of sweetness, but other more pungent misos can be used to good effect, although you may wish to reduce the amount slightly if using a red or hatcho miso.
Miso Mushroom RisottoMiso Mushroom Risotto
Recipe by Lisa Turner
Cuisine: Asian / Italian
Published on March 29, 2013

Simple, delicious and vegan-friendly Asian-style oyster mushroom risotto cooked in an earthy miso and vegetable stock


  • 4 cups vegetable stock
  • 3 tablespoons white (shiro) miso paste
  • 2 tablespoons sesame oil
  • 2 cups oyster or shitake mushrooms, sliced
  • 1 clove garlic, minced or crushed
  • 1 bunch green onions, green and white parts, sliced
  • 1 cup dry unwashed arborio or other risotto rice
  • 1/2 teaspoon cayenne
  • 1 tablespoon rice vinegar
  • sea salt to taste (optional)
  • 1 tablespoon toasted sesame seeds (optional)
  • Heat the vegetable stock in a saucepan to a gentle simmer and stir in the miso paste until dissolved. Reduce the heat to low and keep on a gentle simmer.

  • Heat the oil in a large heavy-bottomed saucepan over medium-high heat. Add the mushrooms, garlic and the white parts of the green onions and sauté for 5 minutes. Add the rice and stir to coat the grains.

  • Add a 1/2 cup of the miso vegetable stock and the rice vinegar, and bring to a boil. Cook, stirring constantly, for 3 to 4 minutes or until the liquid is absorbed. Continue to add the miso vegetable stock 1/2 cup at a time, stirring until the liquid is absorbed before adding the next 1/2 cup. Repeat this process until the stock is used and the rice is cooked but still slightly chewy. The risotto should be creamy.

  • Season with salt if desired (the miso is quite salty itself) and remove from heat. Serve hot or warm garnished with the green parts of the green onions and a scattering of toasted sesame seeds if desired.

Makes 4 servings
Other risottos from my kitchen you may enjoy:
Spicy Azuki Bean Risotto
Baked Mushroom Risotto
Lemon Risotto with Leeks and Mushrooms

On the top of the reading stack: RawEssence: 165 Delicious Recipes for Raw LivingMiso Mushroom Risotto

Audio Accompaniment: The Orb

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