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Wild Mushroom and Miso Risotto with Purple Sprouting Broccoli

Try our Wild Mushroom and Miso Risotto, featuring seasonal purple sprouting broccoli and an array of wild mushrooms. It is vegan and perfect for a nourishing lunch or a light dinner. Simple, flavourful, and ready in no time!

Posted by: tomas@realfoods.co.uk
On:

Cuisine

Italian

Time

15 - 30 mins

Skill Level

Newbie

Serves

2

Courses etc.

Lunch Box
Main Courses

You will need

IngredientAdd
1 cup risotto rice More products
2 Tbsp dark miso paste More products
a large handful of dried wild mushrooms More products
half a red onion More products
a large handful or purple sprouting broccoli

Awaiting stock

 		More products
pepper to taste More products
olive oil for frying More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Place mushrooms in a bowl and cover with hot water.
  • Chop onion finely, heat up oil in a pan, add the onion and fry until soft.
  • Add rice to the pan, a little of hot water and miso, stir.
  • Take mushrooms out of the bowl and chop into large pieces.
  • Keep the water from soaking.
  • Add mushrooms to the pan. Keep adding mushroom water and stir regularly.
  • Cook for about 20mins or until rice has softened.
  • About 10 minutes in, put broccoli on top of the rice and let it steam.
  • Add pepper to taste.

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Risotto Rice Italy ORGANIC
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