Creamy Miso Risotto with Roasted Winter Vegetables

Creamy Miso Risotto

with Roasted Winter Vegetables

GET RECIPES DELIVERED
dinner

Fusion Summer Recipes Spring Recipes Chef's Choice Winter Recipes Seasonal Menu Nut-Free Gluten-Free Grain Bowl Dinner Root Vegetables
GET RECIPES DELIVERED
SERVINGS
2 6
PREP & COOK TIME
50 min
CALORIES
490
FAT
13g
CARBOHYDRATES
87g
PROTEIN
12g

MAIN INGREDIENTS

  1. 4 tsp vegetable broth packets
  2. 2 onions
  3. 3 garlic cloves
  4. 24 oz diced root vegetables
  5. 2¼ cups arborio rice
  6. 2 lemons
  7. 3 scallions
  8. 3 tbsp vegan butter
  9. 6 tbsp white miso paste
  10. 3 tbsp sesame oil
  11. 3 tbsp vegetable oil*
  12. 3 tbsp olive oil*
  13. Salt and pepper*
  14. 1½ cups dry white wine (optional)*
  15. *Not Included
  16. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Medium saucepan
  • Baking sheet
  • Large skillet or pot
  • Zester or microplane

INSTRUCTIONS

1
Get started
Preheat the oven to 400°F. Add the vegetable broth concentrate and 9 cups water to a medium saucepan over medium heat and bring to a simmer. Peel and dice the onions. Peel and mince garlic.
2
Roast the vegetables
Add the diced root vegetables to a baking sheet and toss with 3 tbsp vegetable oil and a pinch of salt and pepper. Roast in the oven until tender and browned in places, about 15 to 17 minutes.
3
Start the risotto
Place a large skillet over medium heat with 3 tbsp olive oil. Add the diced onions and minced garlic and cook, stirring occasionally, until softened, about 4 to 5 minutes. Add the arborio rice and a pinch of salt and cook, stirring occasionally, until the rice is shiny, 2 to 3 minutes.
4
Add the broth
Add 1 cup vegetable broth from your saucepan to the skillet. Stir rice and let the liquid bubble away until it’s almost evaporated. Add another 1 cup of broth and let the liquid reduce until almost evaporated, stirring occasionally. Continue this process, adding a 1 cup of broth at a time, until your rice is tender, about 30 to 35 minutes.
5
Finish the risotto
Zest and halve the lemons. Thinly slice the scallions. Once the rice is tender and creamy, stir in the butter and white miso paste. Taste and adjust the seasoning with salt and pepper. Remove the risotto from the heat and add the lemon juice.
6
Serve
Toss the roasted winter vegetables with the lemon zest on the baking sheet. Divide the miso risotto between shallow bowls and top with roasted Winter vegetables. Drizzle with sesame oil. Bon appétit!