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Miso and spring vegetable risotto
Miso and spring vegetable risotto
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Fusion dish with Japanese and Italian influences. Sake brings unique acidity to the risotto.
Ingredients:
  • 1L (4 cups) water, boiling
  • 80g (1/4 cup) white miso paste
  • 60ml (1/4 cup) mirin seasoning
  • 20.00 ml rice wine vinegar
  • 18.20 gm extra virgin olive oil
  • 2 tsp 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)
Instructions:
  • In a heatproof bowl, whisk together water, miso, mirin, and vinegar. Heat olive oil and sesame oil in a non-stick frying pan over medium heat. Add garlic, ginger, and the white part of the shallot, cooking and stirring for 30 seconds until fragrant. Mix in the rice for 1 minute until slightly translucent. Pour in the sake and simmer for 2 minutes until slightly reduced.
  • Stir in a ladleful of the miso mixture into the rice until the liquid is absorbed. Repeat this process for 10 minutes, adding 1 ladleful at a time. Mix in the corn and continue incorporating the miso mixture gradually, stirring constantly for 7 minutes or until absorbed.
  • Stir in the asparagus, snow peas, and remaining miso mixture for 2-3 minutes until the rice is al dente. Top with sesame seeds, snow pea sprouts (if desired), and the rest of the shallot before serving.

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