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

More recipes found in SIMPLY FRESH

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

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