5-ingredient miso mushroom risotto

Step 1/4

• 2 cloves garlic
• 200 g button mushrooms
• 950 ml water

• knife
• cutting board
• large pot with lid

Peel and mince garlic. Quarter mushrooms. Fill a pot with water and bring to a simmer over medium heat.

Step 2/4

• 1 tbsp margarine

• frying pan
• cooking spoon
• bowl (small)
• paper towels

Add some margarine to a separate pan and set over medium heat. Once it’s foaming and starting to brown, add the mushrooms and sauté for approx. 5 min. Remove and set aside, then wipe out the pan.

Step 3/4

• 1 tbsp margarine
• 200 g risotto rice
• 230 ml sake
• 2 tbsp white miso paste

Add more margarine to the same pan. As soon as it starts to melt, add garlic. Let cook, stirring occasionally for approx. 3 min. Add the rice and let cook for approx. 2 min., stirring constantly. Add sake and bring to a simmer, then add miso. Mix to combine.

Step 4/4

• 1 tbsp margarine
• scallion (for garnish)

• ladle

Begin to ladle boiling water into the risotto mixture one scoop at a time, stirring constantly. Once the water has been absorbed by the rice, add another ladle and continue until all the water is gone and rice is fully cooked. Remove from heat and stir in remaining margarine. Serve with button mushrooms and sliced scallions, if desired. Enjoy!

Enjoy your meal!