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This recipe came about because I was had a huge craving for some ‘creamy’ risotto but was lacking stock or non dairy milk, not even a bouillon cube was to be found.  I did however have shiro miso paste.  I love when one discovers a new recipe based on necessity.  Plato was right, it really is the mother of invention.  And thankfully, unlike some of my other failed experiments, this one turned out beautifully.

Ingredients:

2 tablespoons olive oil

1 large onion, chopped

2-3 cloves minced garlic

1 cup of arborio rice

1/2 cup miso paste (i think any flavour would be good)

4 cups water

1 cup frozen peas

Salt and pepper to taste (remember that the miso is quite salty)

chopped fresh chives for garnish

Directions:

First bring the 4 cups of water to a boil.  When it starts to bubble turn down to low and whisk in the miso paste.  Keep the broth warm on the stove while you prepare the rest of the risotto.  Saute the onion in olive oil on medium heat till they get some colour and soften up.  Add the garlic, then add the arborio rice and saute it for a couple of minutes to coat the rice rice with the oil and flavours.  Now start adding the miso broth.  Ladle about 1/2 cup and stir slowly around and reduce the heat a bit.  When the liquid is absorbed and the bottom of the pan starts to become sticky, ladle in some more broth.  Continue this process until all the broth has been added to the pan and absorbed into the rice.  After the last ladle, add the frozen peas.  Risotto requires some patience as this process takes about 20-25 minutes and can’t be left alone for too long.  The end result is a slightly sweet, smooth and creamy risotto with tons of  flavour.  Season with salt and pepper and  garnish with chopped fresh chives.  I served this with purple and yellow string beans from the Farmer’s Market tossed in sesame oil and sea salt.

~The Vegan Project

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