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.
Ingredients
- 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
Instructions
- 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