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
- 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