Go Back
–+ servings

Miso Risotto

4.88 | 8 reviews
This miso risotto uses all the classic risotto techniques, but utilizes a rich, umami miso broth to make the base of this creamy, umami dish. You can add baked salmon on top, or leave it as-is for a cozy, plant-based meal!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 3 servings

Equipment

Ingredients

  • 8 cups water
  • 1/4 heaping cup white miso paste
  • 1/4 cup extra-virgin olive oil
  • 8 scallions greens and white parts separated, , thinly sliced
  • Diamond Crystal kosher salt
  • 4 garlic cloves, grated
  • 1 inch knob of ginger, grated
  • 1/4 cup water
  • 1 cup short grain white rice
  • 3 tablespoons rice wine vinegar
  • 4 heads baby bok choy
  • 1 tablespoon chili oil , for serving
  • 1 tablespoon tamari, for serving
  • 1 teaspoon white or black sesame seeds, for serving

Instructions 

  1. Make sure you have two burners side-by-side that you can use.
  2. Set a large dutch oven over one burner and add six cups of water. Add another two cups of water in a small bowl and add the miso paste. Whisk vigorously to melt the miso into the water, then pour that into the dutch oven. Turn the burner to medium heat and let the water gradually come to barely a simmer.
  3. While the pot is heating up, set a large sauté pan over medium heat on the burner next to it. Add the olive oil and let it heat up for two minutes. Add the sliced white parts of the scallions and cook for 5-7 minutes, or until fragrant and softened. Season with a pinch of salt.
  4. Add in the grated garlic cloves and fresh ginger and mix to combine. Cook for three minutes or until you no longer smell raw garlic.
  5. Add 1/4 cup of water to the pan and stir. This will allow the scallion, garlic and ginger to cook down even further without burning. Cook until the water has fully evaporated, leaving behind the oil.
  6. Add the short grain white rice to the pan, stir to coat it in the oil and aromatics. Cook for 3-4 minutes or until the outside of the rice is clear and the inside is still opaque. It will sound "glassy" as it hits the sides of the pan.
  7. Add the rice vinegar with the rice and stir.
  8. The broth should be near simmering now. Reduce the heat to medium low to keep it at a very low simmer. Scoop 3/4 cup of the broth into the pan at a time and mix the rice constantly. This is agitating the starches and creating the creamy risotto. Once you see the broth has been absorbed, add another 3/4 cup. This typically takes about 3-4 minutes per each addition.
  9. After you've added 6 cups of broth (eight scoops) taste to see if the rice is done. If it's still a bit firm, add another scoop. If it tastes ready, you can stop adding. Season with salt as needed.
  10. Tear the bok choy into the remaining 2 cups of miso broth and let it wilt into the broth for 2-3 minutes, or until softened. Then scoop it into the risotto. Mix together.
  11. Take the risotto off the heat. Drizzle with tamari, chili oil and sesame seeds. Garnish with the sliced scallion greens. Serve warm.

Notes

Note: My favorite protein to serve this with is baked salmon (pictured above), but you can also use baked chicken, tofu or any fish your prefer!