Let’s Make Vegan Miso Risotto
This vegan miso risotto is a match made in heaven. Umami rich in taste and creamy in texture, it’s the perfect comfort food recipe. Naturally plant based you need to try making this cheap and easy risotto. The recipe only calls for 7 ingredients, it doesn’t need wine and can be made in less than 40 minutes. Put this high on your list of recipes to make.
What Ingredients are Needed?
Arborio Rice- This is the name of risotto rice. The key to a good risotto is letting the rice absorb stock a little bit at a time and not to down it all.
Miso- light miso, Yutaka White Miso is the one used in this recipe. It’s slightly sweeter, lighter in colour and flavour.
Rice wine vinegar- This gives a little acidity to the recipe which is needed.
Freshly chopped chives- This is such and important recipe to give a lovely herby and fresh flavour to compliment and cut through the rich miso flavour.
Vegetable stock- Using just boiling water and a stock cube for this. You might need a little more stock depending how thirsty your rice is, you want the texture creamy but not sloppy.
Don’t undercook- arborio needs time and patience to make, which is why it’s so delicious. Be sure to add enough stock and let it absorb slowly.
Use good quality olive – using a good quality like an extra virgin olive oil makes sure the flavour is rich and crisp. The better quality the oil the better the flavour.
Don’t forget the herbs- the key to complimenting the flavours is lots of delicious fresh herbs. Don’t forget thee chives!
Like this recipe? Why Not Try:
Vegan Miso Risotto
This vegan miso risotto is a match made in heaven. Umami rich in taste and creamy in texture, it's the perfect comfort food recipe. Naturally plant based you need to try making this cheap and easy risotto.
- 2 tbsp extra virgin olive oil sub for vegan butter
- 250 g arborio rice (risotto rice)
- 3 shallots diced
- 3 cloves garlic diced
- 1 tsp rice wine vinegar
- 1.5 l vegetable stock
- 2-3 tbsp miso taste test after 2, add a 3rd if needed
- 15 g chopped fresh chives around 4 tbsp
- salt and pepper to taste
Start by finely chopping the shallots and garlic then add to a large pan with the olive oil and fry on a low heat for around 5 minutes before adding in the rice wine vinegar and arborio rice to toast for a further minute or two
Boil the kettle then pour the water with the stock cube until dissolved then slowly pour into the rice a ladle at a time. The key is to wait for each bit to absorb before adding the next ladle of stock
Once the stock has absorbed add in the miso a good pinch of salt and pepper and stir through, taste test then add a little extra miso depending on desired taste
Lastly, add in the chopped chives and stir through and enjoy
Delicious Tomato and Pesto Risotto Recipe
This creamy tomato and pesto risotto is perfect for all year round. It’s cheap to make as you use whatever tomatoes are in season. This risotto is made without white wine so it’s even cheaper and more accessible to make at home.
What ingredients do I need?
Tomatoes- Whatever tomatoes are in season (making them cheaper) use them! Summer is always fantastic for tomatoes with the different varieties you get.
Arborio Rice- This is risotto rice. Don’t forget to toast it in the flavours before adding a little stock at a time. You don’t want to drown it so add a bit at a time.
Pesto- This is a home made pesto using sunflower seeds, basil and olive oil. Sunflower seeds give the most delicious flavour when toasted, so don’t forget that step. Tomato and pesto risotto is such a classic flavour combination, give it a try.
No wine? This recipe doesn’t need white wine, instead a rice wine vinegar to give the acidity. Of course you can add 150ml of white wine to this recipe if you have some kicking about. I wanted to make this recipe without just in case you don’t have that ingredient.
Don’t drown the rice- Arborio loves to be fed a little stock at a time. Wait until it’s absorbed the ladle full of liquid before adding any more.
Don’t miss out the pesto- This tomato and pesto risotto works perfectly when you have the acidity and sweetness from the tomatoes, along with the creamy nutty pesto. You can use shop bought pesto if preferred.
For the pesto- It helps to add either a vegan parmesan or my favourite – nutritional yeast.
If you like this recipe why not try
Tomato and Pesto Risotto
This creamy tomato and pesto risotto is perfect for all year round. It's cheap to make as you use whatever tomatoes are in season. This risotto is made without white wine so it's even cheaper and more accessible to make at home.
- 500 g vine tomatoes
- 280 g arborio rice
- 3 large cloves garlic finely chopped
- 2 shallots thinly sliced
- 2 tbsp tomato purée
- 1 tsp white wine vinegar
- 1 tsp dried thyme
- 900 ml stock
- Salt and pepper
- 4 tbsp toasted sunflower seeds
- Handful fresh basil
- 2 tbsp olive oil
- 2 tbsp nutritional yeast
- 1/2 lemon squeezed optional
Start by adding the tomatoes to a large pan with a drizzle of olive oil, sear on a medium heat for a few minutes before adding the shallots and chopped garlic, fry until the garlic has cooked
Pour in the vinegar, followed by the risotto rice and dried herbs and toast with the tomatoes and garlic for a minute before slowly adding in the stock (I just use boiling water and a dissolved stock cube) make sure the rice has absorbed the ladle full of stock before adding in the next
Once all the stock has absorbed, season generously with salt and pepper, taste test adding more if needed. Make the pesto by blending the ingredients together or using a pestle and mortar then stir into the tomato risotto and enjoy!
Spring Creamy Pea Risotto
Perfect for spring, this creamy pea risotto is vegan friendly. Bright green in colour, the flavour of the peas really works with the garlic and caramelised shallots. The great thing is you can make this recipe all year round with frozen peas, but it’s a perfect spring recipe to serve with focaccia.
What’s in the recipe?
Peas- This is such a versatile ingredient as it adds a sweet flavour but can be pureed to give a good texture. You can use fresh peas or frozen, that’s the great thing about this recipe – it can be enjoyed all year round.
Vegan Cream- To give the creamiest texture, single cream (American’s use half abd half) to mix with the pureed peas.
Arborio Rice- This is the perfect risotto rice, the good tip is to add stock slowly and gradually to give it time to absorb.
Rice wine vinegar- You don’t have to use white wine to get a good risotto. For this, rice wine vinegar gives the acidity that reduced wine would. Of course if you have some white wine knocking about, get a good 250ml of it into this recipe.
Vegetable stock- Just a stock cube and boiling water will do for this.
If you like this recipe why not try:
Easy Tomato and Garlic Risotto
Add stock slowly and gradually- to get the most out of your arborio rice, add the stock slowly so it absorbs each ladle full at a time.
Blend the peas- To get that amazing green colour, blend the peas with the cream, nutritional yeast and seasoning, then mix into the risotto. You don’t have to do this step, but it helps with the colour and texture.
Want to use white wine? Absolutely – get around 250ml of white wine in there. This recipe swaps white wine for the vinegar so make it cheaper.
Creamy Pea Risotto
Perfect for spring, this creamy pea risotto is vegan friendly. Bright green in colour, the flavour of the peas really works with the garlic and caramelised shallots.
- 1 tbsp olive oil
- 2 shallots
- 2 large cloves garlic finely chopped
- 500 g frozen peas
- 2 tbsp nutritional yeast
- 200 ml vegan single cream
- 250 g arborio rice
- 1 tsp rice wine vinegar
- 1 l vegetable stock
- Salt and pepper
- 3 tbsp sunflower seeds
Start by finely slicing the shallots and frying in the olive oil on a low heat, after around 5 minutes add in the finely chopped garlic cloves and continue to fry for a few minutes
Add in the arborio rice, toast for a minute before adding in the vinegar, followed by a cup full of the stock, allow the rice to absorb then repeat the process until it has absorbed the entire 800-1l of stock
Meanwhile prepare the peas by defrosting in water in the microwave, drain then add to a blender with the nutritional yeast, a large pinch of salt and pepper and the vegan cream, blend until smooth
Once the rice has absorbed all of the stock, add the creamy pea mixture, note you may need to add a splash more water depending on the texture
Season again with salt and pepper, in a separate pan add the sunflower seeds and toast on a high heat then top the risotto and enjoy