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Creamy Miso Risotto with Roasted Winter Vegetables
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2 or 4 Serving Dinner

Creamy Miso Risotto

with Roasted Winter Vegetables

Tags: Gluten-Free <600 Calories Nut-Free Chef's Choice
Cook Time
2 Servings  |  45 min 4 Servings  |  55 min

Nutrition (per serving)

CALORIES
520
FAT
14g
CARBOHYDRATES
92g
PROTEIN
10g

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INGREDIENTS

  1. 2 tsp vegetable broth concentrate
  2. 8 oz root vegetable blend
  3. 1 onion, peeled and diced
  4. 1 garlic clove, peeled and minced
  5. ¾ cup arborio rice
  6. 1 tbsp vegan butter
  7. 2 tbsp white miso paste
  8. 1 lemon, zested and juiced
  9. 1 scallion, thinly sliced
  10. 1 tbsp sesame oil
  11. 1 tbsp vegetable oil*
  12. 1 tbsp olive oil*
  13. Salt and pepper*
  14. ½ cup dry white wine (optional)*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: sesame, soy
Tools: Zester or microplane, Large skillet or pot, Baking sheet, Medium saucepan
Cook Time
2 Servings  |  45 min 4 Servings  |  55 min

Nutrition (per serving)

CALORIES
520
FAT
14g
CARBOHYDRATES
92g
PROTEIN
10g

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INSTRUCTIONS

1
Make the vegetable broth

Preheat the oven to 400°F. Add 4½ cups water and vegetable broth concentrate to a medium saucepan over medium heat and bring to a simmer. (4-serving meal: use 9 cups water)

2
Roast the vegetables

Add root vegetable blend, 1 tbsp vegetable oil, and a pinch of salt and pepper to a baking sheet and toss. Roast vegetables until tender and browned in places, 15 to 17 minutes. (4-serving meal: use 2 tbsp vegetable oil)

3
Start the risotto

Heat 1 tbsp olive oil in a large skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 3 to 5 minutes. Add arborio rice and a pinch of salt to the skillet. Cook, stirring occasionally, until rice is shiny, 2 to 3 minutes. (4-serving meal: use 2 tbsp olive oil) TIP: If you'd like to include wine in the risotto for additional flavor, add ½ cup (1 cup) white wine in this step.

4
Add the broth

Add ½ cup vegetable broth from the saucepan to the skillet. Cook, stirring often, until broth is mostly absorbed, 3 to 5 minutes. Repeat this process until rice is tender, 35 to 40 minutes. (4-serving meal: use 1 cup vegetable broth from the saucepan) TIP: The rice should absorb most of the broth before you add more.

5
Finish the risotto

Once the risotto is tender and creamy, add butter and white miso paste. Taste and add salt and pepper as needed. Remove cooked risotto from heat, add lemon juice, and stir.

6
Serve

Add lemon zest to the roasted vegetables, directly on the baking sheet, and toss. Divide the creamy miso risotto between bowls and top with roasted winter vegetables. Drizzle with sesame oil and sprinkle with sliced scallion. Bon appétit!

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