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

Creamy Miso Risotto

with Roasted Winter Vegetables

Tags: Gluten-Free, Nut-Free, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
55 min
CALORIES
530
FAT
14g
CARBOHYDRATES
93g
PROTEIN
11g

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INGREDIENTS

  1. 2 tsp vegetable broth concentrate
  2. 1 onion
  3. 1 garlic clove
  4. 8 oz root vegetable blend
  5. ¾ cup arborio rice
  6. 1 lemon
  7. 1 scallion
  8. 1 tbsp vegan butter
  9. 2 tbsp white miso paste
  10. 1 tbsp sesame oil
  11. 1 tbsp (2 tbsp) vegetable oil*
  12. 1 tbsp (2 tbsp) olive oil*
  13. Salt and pepper*
  14. ½ cup dry white wine (optional)*
  15. *Not included
  16. For full ingredient list, see Nutrition
  17. Directions for 4 servings indicated in parentheses
Allergens: soy
Tools: Zester or microplane, Large skillet or pot, Baking sheet, Medium saucepan
SERVINGS
2 4
PREP & COOK TIME
55 min
CALORIES
530
FAT
14g
CARBOHYDRATES
93g
PROTEIN
11g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Make the vegetable broth

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.

2
Roast the vegetables

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.

3
Start the risotto

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.

4
Add the broth

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.

5
Finish the risotto

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.

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 the roasted winter vegetables. Drizzle with sesame oil and sprinkle with sliced scallion. Bon appétit!

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