Spring vegetable miso risotto

IMG_4585 Ever have one of those ‘why didn’t I think of that’ moments when you read a recipe? I sure did when I came across a recipe for a spring vegetable miso risotto in a recent edition of the Taste magazine. It substituted miso paste + water for stock, and sake for white wine, transforming the usually Italian-influenced dish into one with a  Japanese feel. IMG_2022 And, well I am rather partial to Japanese food, and even had a bottle of Japanese wine in the cupboard from the last time we visited! IMG_4588 Perfect! Needless to say, I wasted no time in adding the dish to our weekly meal plan, and no time in sharing the photos with you. For it truly was scrumptious, and thoroughly enjoyed by all in our household. IMG_4581 The other ingredients were rather Spring-like, with the addition of asparagus, corn and snowpeas.  I forgot to sprinkle the top with sesame seeds, although that would have been a great addition too. IMG_4582 I was so pleased with the flavour of this risotto, that I have already decided that I will be making it next time my vegetarian friend is in town! IMG_2170 Spring vegetable miso risotto (taken from Taste magazine, with some substitutions / alterations). Serves 2 adults + 2 kids.

  • 1L hot water
  • 1/4 cup white miso paste
  • 1/4 cup mirin
  • 1tbs rice wine
  • 1 tbs olive oil
  • 1 tbs sesame oil
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 270g aborio rice
  • 1/4 cup Japanese wine (or sake)
  • 1 corncob – kernels removed
  • 1 bunch asparagus, sliced
  • 200g snow peas, sliced thinly
  • toasted sesame seeds and parmesan cheese to serve
  1. Combine water, miso paste, mirin and rice wine in a small saucepan. Bring to a gentle simmer.
  2. Meanwhile, in a large frypan, heat the oils, garlic and ginger – stirring. Add the rice, stirring to coat.
  3. Add the wine, and allow to evaporate.
  4. Add the miso mixture, one ladle at a time, stirring well until the liquid is absorbed. Continue until all the miso mixture has been incorporated and the rice is almost cooked (this took me about 15-20 minutes).
  5. Add the corn, asparagus and peas, and allow to heat through.
  6. Divide among serving bowls, and sprinkle with sesame seeds and cheese.

What about you? Have you ever been to Japan?

One thought on “Spring vegetable miso risotto

  1. This sounds really interesting – I can't say sake often comes into our kitchen but the rest of the ingredients are often about and I love some clean Japanese flavours esp as the weather warms – will have to give it a go

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