
Heat vegetable stock and miso in a saucepan keeping it warm on low heat while making the risotto.
In another saucepan, over medium heat, add one tbsp of olive oil and add the Arborio rice.
Cooking for a few minutes until the edges of the risotto become translucent.
Add half the garlic and cook for another minute.
Add the vegetable stock one ladle at a time. Only adding another ladle when all the liquid has evaporated.
While the risotto is cooking, heat a frying pan to medium heat with the rest of the olive oil.
Add the mushrooms and cook until crispy on the edges, add the garlic and cook for another minute.
Continue with the vegetable stock until all of the stock has been incorporated into the rice.
You want the rice to still have an al dente texture and not be too soft.
Do a taste test in your last few ladles of stock. When ready, immediately divide into bowls and top with crispy mushrooms, black pepper and spring onion.
Ingredients
Directions
Heat vegetable stock and miso in a saucepan keeping it warm on low heat while making the risotto.
In another saucepan, over medium heat, add one tbsp of olive oil and add the Arborio rice.
Cooking for a few minutes until the edges of the risotto become translucent.
Add half the garlic and cook for another minute.
Add the vegetable stock one ladle at a time. Only adding another ladle when all the liquid has evaporated.
While the risotto is cooking, heat a frying pan to medium heat with the rest of the olive oil.
Add the mushrooms and cook until crispy on the edges, add the garlic and cook for another minute.
Continue with the vegetable stock until all of the stock has been incorporated into the rice.
You want the rice to still have an al dente texture and not be too soft.
Do a taste test in your last few ladles of stock. When ready, immediately divide into bowls and top with crispy mushrooms, black pepper and spring onion.