Prep Time: 10 minutes (plus soaking time of a few hours)
Cooking Time: 30 minutes
Total Time: 40 minutes (excluding soaking)
Serving Size: 2 servings
By Justine Sherratt, Tokyo Pony
I had lots of shiitake mushrooms that needed using up, so I decided to create this creamy comforting risotto.
Ingredients:
- 1 Cup Risotto Rice
- 1 Tbsp Shiro Miso
- 500ml Vegetable Stock
- Vegan Butter for frying
- Shiitake Mushrooms - as many as you like!
- Chopped Parsley
- Vegan Parmesan (optional)
Method:
- Use one rice cooker measuring cup of Japanese sushi rice, wash well and leave to soak for a few hours
- Then use your rice cooker measuring cup to measure out 4 cups of hot water (around 500ml) add this to a jug with half a vegetable stock cube and one tablespoon of sweet white miso and dissolve.
- Add your soaked rice to a rice cooker or pan and add half your stock, put your rice cooker on cook or cook your rice in a pan.
- Slice whatever mushrooms you like, a mix of shiitake, maitake and oyster, is nice. Melt some vegan butter and sautée until the mushrooms are cooked.
- When the rice cooker clicks over add the sautéed mushrooms and the remaining stock and put it back on cook. Keep stirring a few times.
- When it’s done a second time stir in some soy cream and add salt and pepper to taste.
- Also nice with some chopped parsley and vegan Parmesan. I made my own by pulsing hemp hearts and nutritional yeast.
- Serve with some nice warm crusty or sourdough bread.