Miso Shiitake Mushroom Risotto with Spinach and Lentils
Ingredients
- 2 cups arborio rice
- 2 tablespoons olive oil
- 2 shallots, finely diced
- 6 garlic cloves, minced
- 2 tablespoons white miso paste
- 4 tablespoons butter, softened
- 2 tablespoons fresh thyme
- 2 bay leaves
- 6 cups vegetable broth
- 1/2 cup white wine
- Juice of one lemon
- 1 cup fresh shiitake mushrooms, finely chopped
- 1 cup dried shiitake mushrooms, finely chopped
- 1 can lentils
- 3 cups baby spinach
- 1/2 cup cashew parmesan
- Salt and pepper to taste
- Chopped parsley to serve
Preparation
Mix the butter and miso together in a small bowl.
Add the vegetable broth to a saucepan and bring to a simmer. Keep it warm over low heat.
Heat a large heavy based pot over medium heat and add the olive oil.
Once hot, add the shallots, garlic, and a pinch of salt and pepper. Cook, stirring occasionally, until translucent, about 5 minutes.
Add the mushrooms, thyme, bay leaves and miso butter. Cook for about 8 minutes until the mushrooms are lightly browned.
Add the arborio rice and stir until well coated and the grains are slightly toasty. Pour in the wine and stir for 5 minutes until the liquid reduces.
Pour in 1 cup of the vegetable broth at a time, stirring until the liquid is absorbed. Repeat until the rice is firm and creamy, not mushy. You may not use all the broth.
Remove from heat and stir in the lentils, spinach, parmesan and lemon juice. Top with fresh chopped parsley, extra parmesan and serve immediately.
