Creamy Miso Risotto
with Roasted Winter Vegetables
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- 4 tsp vegetable broth packets
- 1 onion
- 1 garlic clove
- 8 oz diced root vegetables
- ¾ cup arborio rice
- 1 lemon
- 1 scallion
- 1 tbsp vegan butter
- 2 tbsp white miso paste
- 1 tbsp sesame oil
- 1 tbsp vegetable oil*
- 1 tbsp olive oil*
- Salt and pepper*
- ½ cup dry white wine (optional)*
- *Not Included
- For full ingredient list, see Nutrition
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.
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.
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.
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.
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.
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!