- 5 cups water, divided
- 4 tbsp chickpea miso paste (regular soy miso works as well, yellow or white is best here)
RICE & VEGGIES
- 1/2 cup of low sodium vegetable broth, divided
- 1/2 bunch asparagus, cut into 1/2-inch segments on a bias/diagonal
- 1 cup shiitake mushrooms, sliced
- 1 pinch each sea salt and black pepper
- 6 cloves garlic, minced
- 1 cup arborio rice (or brown basmati rice)
- 1/2 cup dry white wine (optional or substitute vegetable broth)
- 1/2 cup frozen peas
FOR SERVING optional
- 1/4 cup vegan parmesan cheese
- In a medium saucepan, bring water to a simmer over medium heat. Once simmering, reduce heat to low to keep warm.
- While waiting for the water to simmer, add miso to a small mixing bowl and scoop out ~1 cup (240 ml) of water from the saucepan.
- Add to the miso and whisk or stir until mostly dissolved (this allows the miso to fully blend with the water and not clump).
- Add the miso mixture to the pot of simmering water and stir to dissolve the miso fully. This creates your miso broth.
- Heat a large rimmed skillet over medium-high heat and add vegetable broth (adjust if altering batch size).
- Add the asparagus and cook for about 5 minutes, stirring occasionally, or until somewhat browned and caramelized.
- Add the mushrooms and sauté for 2 minutes or until tender. Season with a pinch each of salt and pepper and transfer to a bowl. Set aside for later.
- Heat the same large skillet over medium-low heat. Add vegetable broth and garlic. Sauté for 1 minute until fragrant.
- Add arborio rice (or substitute with brown or basmati rice) and cook for 1 minute, stirring occasionally to coat.
- Optionally, add dry white wine (or vegetable broth) and stir gently. Cook for 1-2 minutes or until the liquid is absorbed.
- Using a ladle, add warmed miso broth 1/2 cup (120 ml) at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a slight simmer.
You want the mixture to be cooking but not boiling, or it will get gummy and cook too fast.
- Continue to add miso broth, stirring to incorporate, until the rice is al dente — cooked through but still has a slight bite. You may not need all of the miso broth. This whole process should only take 15-20 minutes (adjust if altering batch size).
- Once the rice is al dente, turn heat as low as possible and add in peas, along with the cooked asparagus and mushrooms from earlier (option to reserve a few for serving). Stir until well combined, testing a bite to ensure peas are warmed through.
- Taste and adjust flavor as needed, adding a pinch of salt and pepper to taste or some vegan parmesan cheese to enhance the cheesiness.
- To serve, divide between serving bowls, top with any remaining asparagus and mushrooms, and garnish with vegan parmesan cheese.
- Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days. Reheat in the microwave or on the stovetop over medium heat, adding vegetable broth or water as needed to rehydrate. Not freezer friendly.
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition (1 of 4 servings) Serving: 1 serving Calories: 317 Carbohydrates: 51.2 g Protein: 7.9 g Fat: 3.5 g Saturated Fat: 1 g Polyunsaturated Fat: 0.8 g Monounsaturated Fat: 5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 456 mg Potassium: 216 mg Fiber: 5.6 g Sugar: 5.3 g Vitamin A: 629 IU Vitamin C: 6.6 mg Calcium: 24 mg Iron: 1.5 mg
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