A weeknight special which combines flavours of Japan and Italy. Sake is a great alternative to white wine, adding slight acidity to the risotto.
The ingredient of Miso and spring vegetable risotto
- 1L (4 cups) water, boiling
- 80g (1/4 cup) white miso paste
- 60ml (1/4 cup) mirin seasoning
- 1 tablespoon rice wine vinegar
- 1 tablespoon extra virgin olive oil
- 2 teaspoons sesame oil
- 3 garlic cloves, crushed
- 4cm piece fresh ginger, peeled, grated
- 4 green shallots, thinly sliced, white and green parts separated
- 275g arborio rice
- 60ml (1/4 cup) sake
- 2 sweet corncobs, kernels removed
- 1 bunch asparagus, trimmed, sliced diagonally
- 150g snow peas, trimmed, thinly sliced lengthways
- Sesame seeds, toasted, to serve
- Snow pea sprouts, to serve (optional)
The instruction how to make Miso and spring vegetable risotto
- Combine the water, miso, mirin and vinegar in a heatproof bowl. Heat the olive and sesame oil in a non-stick frying pan over medium heat. Add the garlic, ginger and white part of the shallot. Cook, stirring, for 30 seconds or until aromatic. Stir in the rice for 1 minute or until grains appear slightly glassy. Stir in the sake. Simmer for 2 minutes or until reduced slightly.
- Add 1 ladleful of the miso mixture to the rice and cook, stirring constantly until the liquid is absorbed. Repeat, 1 ladleful at a time, for 10 minutes. Add the corn and continue adding the miso mixture, 1 ladleful at a time, stirring constantly for 7 minutes or until the liquid is absorbed.
- Add the asparagus, snow peas and remaining miso mixture, stirring constantly, for 2-3 minutes or until the rice is tender yet firm to the bite. Sprinkle with the sesame seeds, snow pea sprouts, if using, and the remaining shallot.
Nutritions of Miso and spring vegetable risottocalories: 485.17 calories
calories: 11 grams fat
calories: 2 grams saturated fat
calories: 77 grams carbohydrates
calories: 12 grams protein