Lifestyle
Meat-free Monday: Exotic mushroom risotto with miso
Indulge in a bowl of exotic mushroom risotto with miso, featuring a burst of savoury umami flavour that will leave you craving for more!
![Meat-free Monday: Exotic mushroom risotto with miso](https://images.caxton.co.za/wp-content/uploads/sites/22/2023/02/meat-free-monday-exotic-mushroom-risotto-with-miso-780x470.png)
Featuring a mix of wild mushrooms, such as shiitake, enoki, and oyster, this dish is a feast for the senses. The addition of white miso, a Japanese fermented soybean paste, adds a rich umami flavour to the creamy risotto, making it a hearty and satisfying vegetarian dish that’s perfect for any occasion.
So, grab your apron and let’s get cooking!
Recipe compliments of Instant Pot.
Ingredients
- 60ml olive oil
- 45g butter
- ±800g mixed exotic mushrooms, sliced
- 1 large brown / white onion, finely diced
- 4 cloves garlic, grated
- 300g Arborio or Carnaroli rice
- 2 Tbsp soy sauce
- 2 Tbsp miso paste
- 175ml dry white wine, optional
- 1 litre hot stock (mushroom ideally or chicken / vegetable)
- 40g Parmesan cheese, finely grated, plus more for serving
- Fresh oregano, for serving
Method
- Select Sauté on High and select Start.
- Heat olive oil and butter in the inner pot until the butter is sizzling.
- Add the sliced mushrooms and cook, stirring occasionally, until all the excess moisture has evaporated, and mushrooms are well browned. This takes some time; you can split them into two batches to speed things up. Season well.
- Scoop out a large spoonful of browned mushrooms for serving.
- Add the onion, garlic and cook until tender and aromatic. Season lightly.
- Add the arborio rice and cook, stirring vigorously, until rice is lightly toasted and translucent around the edges. Add the soy sauce, miso paste, optional white wine and stir well.
- If using the wine – cook well until the smell of the alcohol dissipates.
- Pour in the hot stock and mix thoroughly, scraping the bottom of the inner pot to make sure you do not have any “caught” bits on the bottom.
- Lock the lid into place. Set the quick release switch to Seal.
- Select Pressure Cook at Low Pressure, and set the cook time to 4 minutes.
- Once the pressure-cooking cycle is complete, flip the quick release switch to Vent.
- Remove the lid and stir vigorously.
- Scatter in the grated Parmesan cheese and stir well until completely combined and creamy. Taste to adjust seasoning. NB: Preheat the bowls you are planning on serving the risotto in. This step is crucial as it will help keep the risotto loose and creamy for as long as possible.
- Scoop risotto into warm bowls and top with reserved browned mushrooms and some fresh oregano leaves.
- Shower with extra Parmesan cheese for a little added luxury, serve straight away and enjoy!