Well, hello there. Despite the late-summer heat, I really felt like a bowl-full of something warm and comforting yesterday. I had the idea of making risotto using miso broth rather than vegetable or chicken broth, to which I added some fresh veggies. Well, I was right: this dish really hit the spot! Not sure whether the "miso risotto" idea is an original one or not, but it was new to me and quite tasty if I do say so myself... :-) We usually go for brown rice miso or garbanzo miso rather than soy-based miso (we're not big soy fans in our house due to my hubby's thyroid issues), but of course, please feel free to use the miso of your choice! It is a free miso country, after all... :-) Here's my recipe. Enjoy!
MISO RISOTTO WITH PEAS
& TOMATOES
2 tablespoons olive oil
4 tablespoons butter,
divided
1/3 cup finely-diced yellow
onion
1 clove garlic, minced
2 cups Arborio rice
4 cups miso broth
1 cup fresh or frozen
petite green peas
1 roma tomato, diced
¼ cup grated Parmesan
cheese
2 tablespoons pine nuts
Heat oil and 2 tablespoons
butter in a large saucepan over medium-high flame. Add onion and garlic; cook
and stir for 3-5 minutes. Meanwhile, place rice into a strainer and rinse under
cold running water. Add rice to pan; continue cooking and stirring for about five more
minutes, then reduce heat to medium-low. Place miso broth into a saucepan and
heat over medium-low flame. Add warm broth to rice mixture one ladle-full at a
time, stirring well after each addition. After all broth has been added, cover
pot, reduce heat to low, and let simmer until rice is just tender. Add peas,
tomatoes, Parmesan and pine nuts, stirring to combine. Add salt and pepper to
taste. Finish with remaining 2 tablespoons butter. Serve warm.
