![Mushroom, Tahini, and Miso Risotto [Vegan, Gluten-Free]](https://ogp-ai.mystagingwebsite.com/wp-content/uploads/2017/11/risotto-2-e1489393462480.jpg)
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Mushroom, Tahini, and Miso Risotto [Vegan, Gluten-Free]
This mushroom risotto is a great recipe to have in your back pocket if you ever need some serious comfort. The addition of tahini and miso complement the umami taste of mushrooms and create a plate with different tones of flavors and extremely creamy textures. Plus, it isn't nearly... Read More
Ingredients You Need for Mushroom, Tahini, and Miso Risotto [Vegan, Gluten-Free]
How to Prepare Mushroom, Tahini, and Miso Risotto [Vegan, Gluten-Free]
- Soak brown rice for at least 4 hours. Clean mushrooms and sauté them in a pan with 1 tablespoon of extra virgin olive oil, garlic, and salt.
- Cook them for about 6 minutes, adding a little stock if needed. Season with thyme and set aside. Drain and rinse well brown rice and lightly toast it in a pot for about 2 to 3 minutes, stirring often. Add stock until covering rice.
- Add a bit of salt and cook for about 20 minutes, continuing adding the stock while rice absorb it. Add mushrooms (storing 4 tablespoons for serving) and cook for 5 more minutes. It's really important rice to not be too sticky as tahini and nutritional yeast are going to absorb water and make it super creamy.
- Turn off the heat and add tahini, miso, nutritional yeast, and 1 tablespoon olive oil. Stir well until all ingredients are going to be dissolved. If too sticky or dry, add a little stock. Allow it to rest for 3 minutes. Serve with reserved mushrooms, parsley and black pepper.
Nutritional Information
Per Serving: Calories: 427 | Carbs: 67 g | Fat: 12 g | Protein: 14 g | Sodium: 167 mg | Sugar: 3 g Calculation not including salt or vegetable stock.
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