Mushroom and Miso Risotto
Ingredients
- 1 1/2 cups arborio rice
- 1 brown onion, diced
- 1.25L vegetable or mushroom stock
- 1 1/2 tbsp white miso paste, dissolved in some water
- 1 tbsp rice wine vinegar
- 200g mushrooms, sliced
- 2 spring onions, sliced
- shredded nori and sesame seeds, to garnish
Preparation
In a non-stick fry pan add brown onion and rice and sauté until translucent
Add in mushrooms and cook until softened
Add stock (1 cup at a time), rice wine vinegar, miso paste, and spring onion
Cook until liquid is absorbed and rice has softened
Top with extra spring onion, nori, and sesame seeds