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Creamy Miso Risotto with Roasted Winter Vegetables
2 or 2 or 6 Serving Dinner

Creamy Miso Risotto

with Roasted Winter Vegetables

Tags:
SERVINGS
2 2
PREP & COOK TIME
CALORIES
FAT
g
CARBOHYDRATES
g
PROTEIN
g


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INGREDIENTS

Allergens: soy
SERVINGS
2 2
PREP & COOK TIME
CALORIES
FAT
g
CARBOHYDRATES
g
PROTEIN
g


Get Recipes Delivered

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!

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