Description
Mushroom & Asparagus Risotto made with miso paste, shiitake mushrooms, and arborio rice. Perfect for a spring meal with umami flavor!
Ingredients
Miso Broth
- 5 cups low sodium vegetable broth
- 1 heaping TBSP miso paste
- ¼ – ½ tsp garlic powder
Mushroom & Asparagus
- 1 TBSP olive oil
- 1 bunch asparagus, diced with woody end removed
- 8-oz. sliced shiitake mushrooms
Risotto
- 1 TBSP olive oil
- ½ cup diced scallions (white and light green parts)
- 1 cup arborio rice
For serving
- Vegan parmesan
- Sliced green onion (dark green parts only)
Instructions
- Add the vegetable broth, miso paste, and garlic to a medium pot on the stovetop over medium high heat. Whisk the miso and garlic powder into the broth until it disappears. The mixture should be simmering but not boiling.
- While waiting for the broth to simmer, start your vegetables. Add a drizzle of olive oil to a large skillet over medium high heat. Once it’s warm, add in the shiitake mushrooms and sauté for 8-10 minutes, or until the mushrooms juices are completely cooked off and they start to brown slightly. Transfer them to a plate and place the skillet back on the burner. Add a little more olive oil to the skillet along with the asparagus. Cook the asparagus until it’s vibrant green and just fork tender, about 5-6 minutes. Transfer the asparagus to the same plate as the mushrooms.
- Next, add the olive oil to a large saucepan and heat over medium. Once the oil is warm, add in the diced scallions. Allow them to cook for about ~5 minutes, or until they’re fragrant and tender. Add in the rinsed rice and cook for 1 minute, stirring the entire time to coat the rice in the oil.
- Set a timer for ~25 minutes, and start adding ½ cup of the warm miso broth to the rice saucepan using a ladle. Stir the rice constantly, maintaining the heat at medium and allowing the risotto to simmer between stirs. Once the rice has absorbed all of the liquid, add another ~½ cup ladle. Continue this method until the timer goes off, spacing out the miso broth to stretch the entire 25 minutes. If you have a little miso broth left at the end, that’s okay. Taste the risotto to ensure it is al dente and add more salt or garlic powder as needed.
- Turn the heat to low and stir in the cooked shiitake mushrooms and asparagus to evenly distribute them throughout the risotto.
- Serve the Mushroom & Asparagus Risotto warm topped with sliced green onion and vegan parmesan.
- Store leftovers in an airtight container in the refrigerator for 3-5 days, though best when fresh. Reheat leftovers in the microwave with a splash of water or broth as needed to rehydrate them.
Notes
Recipe adapted from Minimalist Baker
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free