Gut Friendly Miso and Veggie Risotto Recipe

Looking for a fancy meal that is easy to make? This miso and veggie risotto from accredited nutritionist Faye James is filled with flavoursome goodness! Beaming with fresh spring vegetables in every bite, it is the perfect meal to wow your family and friends!

 

Ingredients

Serves 4

●4 cups vegetable stock

● 80g white miso paste

● 60ml mirin seasoning

● 1 tbsp rice wine vinegar

● 1 tbsp vegetable oil

● 2 tsp sesame oil

● 3 garlic cloves, crushed

● 4cm piece fresh ginger, peeled, grated

● 4 green shallots, thinly sliced

● 275g arborio rice

● 60ml sake

● 1 tin sweetcorn

● 1 bunch asparagus, trimmed, sliced diagonally

● 150g snow peas, trimmed, thinly sliced lengthways

● Sesame seeds, toasted, to serve

● Red chilli, thinly sliced

 

Method

1. Combine the stock, miso, mirin and vinegar in a heatproof bowl to create a miso broth.

2. Heat the olive and sesame oil in a non-stick frying pan over medium heat. Add the garlic, ginger and shallots. Cook until aromatic.

3. Stir in the rice for and cook for 1 minute.

4. Stir in the sake. Simmer for 2 minutes or until reduced slightly.

5. Add 1 ladleful of the miso broth to the rice and cook, stirring constantly until the liquid is absorbed. Repeat adding more liquid for 10 minutes.

6. Add the corn and continue adding the miso broth, stirring constantly until the liquid is absorbed.

7. Add the asparagus , snow peas and remaining miso broth, stirring constantly, for 2-3 minutes or until the rice is tender.

8. Sprinkle with the sesame seeds and fresh red chilli slices.