WHITE WINE & MISO MUSHROOM RISOTTO

INGREDIENTS

• 400gm medium grain brown rice
• 2L boiling water
• 1 cup organic vegan white wine
• 250g mixed mushrooms
• 1 cup frozen peas
• 3 Tbsp miso paste
• 1 large onion
• 3 cloves garlic

METHOD

• Dice the onion and saute until translucent.
• Crush garlic, slice mushroom and add to onion.
• Cook until the mushrooms have softened and browned.
• Add the rice and stir until combined.
• Add the white wine and cook until completely evaporated.
• In a large bowl or jug add 2lt of boiling water and miso paste, stir to combine.
• Add 4 ladles of the miso stock mixture to the rice, stirring frequently until it has almost disappeared.
• Add another ladle of stock and continue until it has almost disappeared. Keep adding stock until the rice is almost cooked (soft chalky texture)
• Once cooked, remove from the heat and add peas.
• Mix vigorously to emulsify the rice.
• Enjoy with a glass of the leftover wine.

We recommend using: Indigo Organic Grape Growers Field Blend Wine

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Available for purchase at Coledale Fine Wines and poweredbyvegies.com.au