Miso Mushroom Brown Rice Risotto

A deliciously nourishing, warming, and gut friendly Miso Mushroom & Brown Rice Risotto, packed full of umami flavour. I’ve used Lightly Dried Chilli, Ginger and Parsley from Gourmet Garden Australia, which keep fresh in the fridge for 4 weeks giving you plenty of time to use it all up, so no waste.

I’ve always been hesitant to cook risotto because it has a bit of a rep for being difficult to get right. However, after trying it out I realised its much easier than thought. What I did learn, after a bit of research was the secret to the creamy texture comes from the rice grains bumping up against each other when you stir it, releasing starch. The key to a great risotto is adding the stock ladle by ladle and giving it a really good stir through, then allowing the rice to absorb the stock before adding more. I’ve detailed this in the easy to follow recipe below.

Health benefits of this recipe:

  • Miso is a fermented condiment usually made from soybeans, salt and a starter culture. Because of this fermentation, miso can improve digestion via increased breakdown and digestion of nutrients, including reducing the anti-nutrients found in soybeans. Miso is also rich in antioxidants and contain a range of minerals and vitamins. Miso made from soybeans also contain all essential amino acids.

  • Mushrooms are a great vegetarian source of protein, and are packed with B vitamins, selenium, potassium, copper, and vitamin D (especially when exposed to the sun). Mushrooms are a gut friendly prebiotic food, feeding the friendly bacteria in our gut so it can thrive. Mushies contain a polysaccharide compound called ‘beta-glucans’ that boost our immune function.

  • Ginger is a powerful spice that has been used to fight the common cold and flu and reduce nausea. It’s main compound ‘gingerol’ contains powerful antioxidant, anti-inflammatory and anti-bacterial effects.

Miso mushroom brown rice risotto

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Miso Mushroom Brown Rice Risotto

Description of Recipe

Makes: 4 serves

Name of image (title of post is fine)

Prep time:

Cook time:

  • 1 cup brown risotto rice
  • 1 litre vegetable stock + 1/2 cup water
  • 2 tbls Miso paste
  • 3 shallots, sliced
  • 1 clove garlic, finely chopped
  • 1 tsp Gourmet Garden Lightly Dried Ginger
  • 1 tsp Gourmet Garden Lightly Dried Chilli
  • 400g mixed mushrooms (I used a mix of brown, Shiitake, oyster and Shimeji), sliced
  • 2 tbls extra virgin olive oil
  • 1 tbls Tamari (gluten free soy sauce)
  • 1 tbls Gourmet Garden Lightly Dried Parsley
  • Poached eggs (optional for topping)

  1. In a small saucepan, add the vegetable stock, miso paste and water. Bring to a slight boil over medium heat, stirring until the miso paste has dissolved and mixed through. Turn off heat or reduce to low to keep warm.
  2. In a large deep frypan or saucepan, heat the half the oil over medium heat. Add in mushrooms and cook until browned. Transfer to a bowl and set aside.
  3. Add the other half of oil to the pan. Add in shallots, garlic, chilli and ginger and saute until fragrant and softened. Add in rice and mix through to coat. Add in one ladle of heated broth and stir through well. Leave to simmer for a few minutes until broth is nearly absorbed.
  4. Add in another ladle of broth, stir well, and leave until the rice has nearly absorbed all the broth. Repeat until all the broth has been used and rice cooked through. Turn off heat. This will take approx. 25 mins.
  5. Stir in mushrooms and tamari. Serve up in bowls and top with lightly dried parsley, extra chilli and shallots and a poached egg.

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