Miso Mushroom Risotto

Name: Miso Mushroom Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3 Servings
Ingredients: 1180 ml water; 60 g miso paste; 3 g garlic cloves; 150 g asparagus, green; 100 g shiitake mushrooms, fresh; 27 ml olive oil; to taste pepper and salt; 185 g risotto rice; 20 g nutritional yeast

239 kcal / serving ⏱ 40 min 🍽 3 Servings

Ingredients — 3 Servings

1180 ml water
60 g miso paste
3 g garlic cloves
150 g asparagus, green
100 g shiitake mushrooms, fresh
27 ml olive oil
to taste pepper and salt
185 g risotto rice
20 g nutritional yeast

Instructions

1
Bring water to a boil in a large pot, remove from heat, and cover.
2
Fill a small bowl with a little of the water.
3
Whisk the miso paste with the water and pour it back into the large pot. Keep the broth warm, covered.
4
Finely dice the garlic and set aside.
5
Cut the asparagus and mushrooms into bite-sized pieces and set aside. If the mushrooms are small enough, they do not need to be cut.
6
Heat half of the olive oil in a pan over medium heat and sauté the asparagus for about 5 minutes. Add the mushrooms and garlic and sauté for another 5 minutes. Season with salt and pepper.