Miso risotto

1 servings

Quantity Ingredient
3½ cup Water
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)
1 tablespoon Tamari
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.

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