Yield: 1 servings
|3 tablespoons||White miso|
|2 tablespoons||Peanut oil|
|1 small||Minced shallot; (about 2 Tbs.)|
|1||Piece fresh gingerroot; 1/4 inch|
|Peeled and minced; (about 1 Tbs.)|
|1 cup||Arborio rice|
|¼ pounds||Fresh bok choy leaves|
|White core removed; leaves julienned|
|½ cup||Mirin; (sweet rice wine)|
|Freshly ground black pepper; to taste|
|2 tablespoons||Almonds; up to 3|
|Toasted and chopped|
|OR dry-roasted peanuts; chopped|
|2||Green onions; thinly sliced|
In small saucepan, bring water to a gentle simmer over medium heat. Stir in miso until dissolved. Reduce heat to low.
In separate saucepan, heat oil over medium-high heat. Add shallot and ginger and stir until softened, but not browned. Add rice and stir for a minute or two to coat with oil. Add bok choy and cook, stirring often, until wilted, 4 or 5 minutes. Pour in mirin and stir until dissolved. Add a ladleful of simmering miso to rice, stirring until broth is almost absorbed before adding the next ladleful. Continue adding broth in this way until rice is tender, and a thick, creamy liquid remains in the pan, about 20 minutes in total.
Taste-test rice to be sure it is fully cooked. Stir in tamari and pepper.
Adjust seasoning and remove from heat. Divide the risotto among four serving plates. Garnish with a sprinkle of chopped toasted almonds or peanuts and green onions.
PER SERVING: 261 CAL.; 5G PROT.; 10G TOTAL FAT (1G SAT. FAT); 38G CARB.; 0 CHOL.; 769 MG SOD.; 1 G FIBER.
Recipe by: Vegetarian Times Magazine, April 1998, page 40 Converted by MM_Buster v2.0l.