Sweet Potato Miso Risotto

Sweet Potato Miso Risotto

Yields: serves 4

Time: 1 minutes

INGREDIENTS

• 4 cups water

• 2 1/2 tablespoons white miso paste

• 4 tablespoons plant-based unsalted butter

• 1/2 yellow onion, diced

• 4 garlic cloves, minced

• 1 1/2 cups white arborio rice,

• 1 cup dry white wine or apple juice

• 1/2 teaspoon cinnamon

• 1/4 teaspoon ginger

• 1/4 teaspoon nutmeg

• Salt/pepper, to taste

• 1 cup sweet potato or pumpkin puree

• 2 tablespoons plant-based unsalted butter

DIRECTIONS

1. In a saucepan, bring one cup of water to a simmer. Add 2 1/2 tablespoons of white miso paste and whisk until it dissolves. Once combined, add an additional 3 cups of water and whisk until combined. Remove from heat and set aside.

2. In a large pot, heat the 4 tablespoons of butter over medium heat until melted. Add your diced onions and saute until softened and transparent, about 3 to 4 minutes. Add the garlic and saute for 1 minute, or until fragrant.

3. Add the arborio rice to the pot and toast the rice, stirring constantly to coat the rice, for about 2 to 3 minutes. Be careful to not burn the garlic and/or rice. Add the spices (cinnamon, ginger, and nutmeg) and toast them for about 30 seconds.

4. Reduce the heat slightly, to about medium-low, and add the 1 cup of white wine (or apple juice). Stir the rice while it absorbs the wine.

5. Once the rice has absorbed most of the wine, add about 1/3 cup of the miso broth. Continuously stir the rice with the broth until it absorbs the liquid. Repeat this step, adding 1/3 cup of broth at a time, until no more broth is left and the rice is cooked.

6. Stir in one cup of sweet potato puree (see notes on how to make sweet potato puree if not using canned). Add an additional 2 tablespoons of unsalted “butter” and stir until incorporated.

7. Taste the risotto, it should be chewy and soft. Adjust the seasoning by adding more salt, pepper, or cinnamon/ginger/nutmeg per your personal preference.

8. Serve with crispy sage oyster mushrooms (see notes).

9. Dive in!

NOTES

Sweet Potato Puree

• Sweet potato puree is available in canned form, like pumpkin puree! Because the two are slightly similar, you can substitute sweet potato with pumpkin in this recipe, if you’re in a pinch. However, I highly suggest making your own sweet potato puree if you have the time for this dish. Here’s how:

Crispy Sage Oyster Mushrooms

Ingredients

• 2 cups oyster mushrooms, cleaned and torn apart slightly (if large)

• 3 tablespoons olive oil

• 5 sage leaves, minced

• pinch of sea salt, to taste

Directions

1. Clean your oyster mushrooms. Dry them and tear them apart (if you prefer smaller pieces and/or if they are very large). You want all the mushrooms to be close in size to one another. Also mince your sage leaves

2. Heat 3 tablespoons of olive oil in a heavy-bottomed skillet (like a cast iron pan) over medium heat. Add your oyster mushrooms. Be sure to not crowd the pan as we want every piece to crisp up. Cook on each side until golden brown, about 1 to 2 minutes per side.

3. Add the sage leaves and toss to coat. The sage should become fragrant.

4. Remove the oyster mushrooms and drain on a paper-lined plate. Sprinkle with salt.

5. Use as a garnish for your risotto.
   

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