Prepare to embark on a culinary journey that transforms humble ingredients into a luxurious, restaurant-worthy vegan risotto that's both incredibly delicious and surprisingly simple to create. This mouthwatering dish combines the rich, umami depth of miso with the vibrant freshness of spring vegetables, promising a meal that will not only satisfy your hunger but also impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- Arborio rice
- Vegetable broth
- Miso paste
- Asparagus
- Peas
- Spinach
- Onion
- Garlic
- Olive oil
- Fresh herbs
Instructions
- Prepare all ingredients by finely chopping the onion and garlic, trimming and cutting asparagus into 1-inch pieces, and measuring out the peas and spinach.
- In a separate pot, warm the vegetable broth and keep it simmering on low heat. This ensures the broth is hot when gradually added to the rice.
- Heat olive oil in a large, heavy-bottomed pan over medium heat. Add finely chopped onions and sauté until translucent and soft, approximately 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds, being careful not to brown the garlic.
- Add Arborio rice to the pan and toast for 2-3 minutes, stirring constantly to coat each grain with oil and prevent sticking.
- Begin adding warm vegetable broth one ladleful at a time, stirring continuously. Allow each ladleful to be absorbed before adding the next, which helps release the rice's creamy starches.
- When rice is about halfway cooked (around 10-12 minutes), stir in the asparagus and peas.
- Whisk miso paste with a small amount of warm broth to thin it out, then incorporate into the risotto, ensuring even distribution.
- Continue adding broth and stirring until rice is al dente - creamy but with a slight bite, typically 18-20 minutes total cooking time.
- Remove from heat and fold in fresh spinach, which will wilt from the residual heat.
- Let the risotto rest for 2-3 minutes, then garnish with fresh herbs like chives or parsley.
- Serve immediately in warmed bowls, ensuring the risotto maintains its creamy consistency.
Tips
- Rice Selection Matters: Always use Arborio rice for authentic risotto texture. Its high starch content is key to achieving that signature creamy consistency.
- Patience is Your Secret Weapon: Risotto requires constant attention and gradual broth addition. Don't rush the process - each ladleful should be fully absorbed before adding the next.
- Temperature Control: Keep your vegetable broth warm but not boiling. This ensures even cooking and helps release the rice's starches smoothly.
- Stirring Technique: Use a wooden spoon and stir consistently but gently. This helps release the rice's natural creaminess without breaking the grains.
- Miso Magic: Whisk the miso paste separately with a bit of warm broth to prevent clumping and ensure even flavor distribution.
- Fresh Herb Finale: Add fresh herbs at the very end to preserve their bright flavor and aromatic qualities.
- Serve Immediately: Risotto is best enjoyed right after cooking when it's at its creamiest. If it sits too long, it can become sticky and lose its perfect texture.
Nutrition Facts
Calories: 200kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
