This Japanese style, vegan risotto has a strong umami finish that makes this dish so delicious. It combines the risotto rice or arborio rice with key Japanese ingredients of white miso, ginger, sake or Mirin plus the highly nutritious edamame beans and mushrooms, making this risotto a highly nutritious plant-based meal.
Edamame beans are young, green soy-beans. They are packed full of nutrition, fibre and a great source of various vitamins and minerals.
If you are looking for a plant-based risotto that is different to the standard Italian risottos, then this Japanese version will be a good 'go-to' when you are craving something a bit more interesting to your weekly meal planning.
Risotto
1 cup of risotto rice
500 mls of miso stock (2 table spoons of miso mixed into 700 mls of hot water)
2tablespoons of coconut oil
2 cloves minced garlic or 1 teaspoon of minced garlic
1 teaspoon of minced ginger
1 tablespoon of white wine
½ red or brown onion finely chopped.
2 large cup mushrooms or46 regular mushrooms. Stalks removed and sliced.
½ cup of edamame beans (frozen or fresh0
1 tablespoon of sliced picked ginger. I found Australian Japanese style ginger at good ole Woollies.
1 tablespoon of mirin and/or sake
Finely sliced spring onion
On a medium heat, add the coconut oil to a medium size pot or pan.
Add the chopped onion and stir until lightly translucent.
Add the garlic and minced ginger (not the sliced ginger) and stir for a minute.
Add the mushrooms and stir until they start to soften.
Add the risotto white whine and stir through for one minute.
Gradually add the miso stock and stir until the liquid is absorbed. Should take about 12-15 minutes.
While you add in the miso stock, also add the edamamme beans so they cook with the stock.
Add the mirin and/or sake and mix into the rice until absorbed.
Mix the sliced pickled ginger.
Decorate the finely sliced spring onion on the top.
Enjoy!
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