Mushroom, Pea and Spinach Miso Risotto- Vegan Style
Prep Time
20 mins
Cook Time
50 mins
 
Servings: 2
Author: Louise-Claire Cayzer
Ingredients
  • 250 g risotto rice
  • 5 dried shitake mushrooms
  • 1 large onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 cup frozen peas
  • 1 tsp olive oil
  • 1 tsp sesame oil
  • 1 big bunch spinach , washed well and finely chopped
  • 150 g chestnut mushrooms finely chopped
  • 2 tsp marigold stock
  • 1/2 cup white wine
  • 1 tsp thyme- fresh is best
  • 1 Tbs miso
  • Salt & Pepper to season
Instructions
  1. Pour 600mls hot water into a saucepan, and add the dried shitake mushrooms with the marigold stock
  2. Bring to a simmer and let the mushrooms steep in it, squishing them around so they let out all their delicious mushroomy essence. Keep them in the stock until later when you'll need them.
  3. In a big saucepan, warm the olive oil gently, then add the onions & garlic cook until translucent.
  4. Add the rice and stir until slicked with the oil & mixed in with the onions & garlic.
  5. Add the white wine & stir until soaked into the rice.
  6. Then. And this is the CRUCIAL bit with risotto. Add in a ladle of the stock. And Stir until soaked in over a lowish heat.
  7. And Repeat.
  8. And repeat.
  9. Try not to drink the rest of the bottle of wine whilst you do this.
  10. Repeat. ( I manage to make salad in between stirrings- it's a sort of add stock, stir, chop for a minute, stir again action)
  11. If you start running out of stock, add more hot water from the kettle.
  12. After about half an hour of stirring test the rice.
  13. The rice should be just getting soft, and getting risotto-y on the outside, but still be a bit chalky in the middle.
  14. Pull the shitake out of the broth, squeezing them hard to get the moisture out & the last of their juicy flavour, and chop the caps really finely.
  15. Put a ladle of stock in and stir again.
  16. Add the mushrooms,
  17. Ladle of stock- and stir.
  18. Add the peas and spinach. Plus a ladle of stock.
  19. And.. you got it... stir.
  20. Let the peas cook & the spinach wilt.
  21. Check the rice is fully cooked through.
  22. If it isn't,add more stock & stir.
  23. Now. Add in the miso, a sprinkle of salt & pepper and the sesame oil.
  24. Taste- and add extra miso/salt/pepper/sesame oil to taste
  25. Serve hot in bowls
  26. Scoff and spoon.
  27. Collapse into a satisfied carb coma.