miso mushroom risotto

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What to get out of the bag

SAUCE (the beige one)

arborio rice (brown bag with ‘R’)

shallot

shitake mushroom

cremini mushroom

parsely

ingredients: found at the end of this page

STEP 1

Put your miso coconut mix + 2 1/2 cups of water into a pot and bring that pot up to the point where it is steaming but not boiling. HOT STOCK IS KEY!! do not skip!!

STEP 2

Remove your veggies from your bag and cut as shown below. 😇🌱

STEP 3

Bring a sauce pan + 1 tbsp of oil up to high heat. Once hot, add in your diced shallot and cook ~ 2 minutes, then add in your rice and cook for 1 minute stirring constantly.

The next steps are very important to read especially if you have never made risotto before!

STEP 4

Start by adding in about 1/3 cup of hot stock + your diced mushroom. Keep stirring constantly and regularly moving the broth around. The liquid will start to get absorbed by the rice and it will start to thicken. This will take ~ 5-7 minutes depending on the temperatures of both your pan or stock.

STEP 5

Once your stock has disappeared/ thickened then add another 3/4 cup of broth and continue stirring repeating the process in step 4. At this step also add in your peas :).

step 6

Repeat the same step again this time adding in half your parsley. If you have stock left over just keep adding it slowly 1/3 cup at a time waiting for it to get absorbed until all your stock is gone. Your risotto should start to look almost ‘cheesy’ from the starch mixing with the liquids! that’s what makes risotto so good! so be patient!!

Step 7

Transfer to a bowl - garnish with salt + pepper & the rest of your parsley! ENJOY!!

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INGREDIENTS📚

ingredients: rice, cremini mushroom, chanterelle mushroom, peas, parsley

sauce: miso, coconut milk, veggie stock