Creamy Miso Risotto
with Roasted Winter Vegetables
- 2 tsp vegetable broth concentrate
- 1 onion
- 1 garlic clove
- 8 oz root vegetable blend
- ¾ cup arborio rice
- 1 lemon
- 1 scallion
- 1 tbsp vegan butter
- 2 tbsp white miso paste
- 1 tbsp sesame oil
- 1 tbsp (2 tbsp) vegetable oil*
- 1 tbsp (2 tbsp) olive oil*
- Salt and pepper*
- ½ cup dry white wine (optional)*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- Zester or microplane
- Large skillet or pot
- Baking sheet
- Medium saucepan
Preheat the oven to 400°F. Add 4½ cups (9 cups) water and the vegetable broth concentrate to a medium saucepan over medium heat, and bring to a simmer. Peel and dice the onion(s). Peel and mince the garlic.
Add root vegetable blend, 1 tbsp (2 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.
Heat 1 tbsp (2 tbsp) olive oil in a large skillet over medium heat. Add diced onion and minced 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.
Add ½ cup (1 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 the rice is tender, 35 to 40 minutes.
Zest, halve, and juice the lemon(s). Thinly slice the scallion(s). Once the risotto is tender and creamy, add butter and white miso paste. Taste, and add salt and pepper as necessary. Remove cooked risotto from heat, add lemon juice, and stir.
Add lemon zest to the roasted vegetables, directly on the baking sheet, and toss. Divide the creamy miso risotto between bowls and top with the roasted winter vegetables. Drizzle with sesame oil and sprinkle with sliced scallion. Bon appétit!