Miso Mushroom Mixed Grain Risotto
Using multiple kinds of grain in this twist on risotto is an easy way to add diversity to your diet. This recipe replaces the traditionally used arborio rice with barley and quinoa, with mushrooms and spinach for extra fibre and flavour.
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NUTRITION PER SERVING (Read more)
Notes
If you soak your grains before cooking you might need less vegetable stock than stated.
Alternatives :
spinach - chard
white wine - more vegetable stock
tahini - almond butter
miso - dash of tamari
Ingredients
Instructions
Gather and prepare your ingredients.
Place the dried mushrooms into a bowl with the boiling hot water. Set aside to soak.
Place a heavy-bottomed saucepan over medium-high heat. Add the oil, once hot,add the onion and a light sprinkle of salt and pepper. Saute for 4-5 minutes, stirring often, until translucent. Miso is salty so just a light sprinkle of salt is needed at this stage.
Add the mushrooms and garlic, saute for 5-6 minutes, until the mushrooms have released their liquid and reduced.
Add the barley and wine, cook for 4-5 minutes, stirring often, until the wine has evaporated.
Add half of the stock in small splashes for about 10 minutes, stirring very often, allowing the barley to absorb each addition before adding the next splash.
Add the quinoa and continue to cook and stir, adding the remainder of the stock in small splashes, allowing the grains to absorb each addition before adding the next, for a further 12-15 minutes.
Roughly chop the dried mushrooms and add them to the risotto along with their liquid and the miso, tahini, and spinach.
Juice the lemon over the surface, sprinkle with chives and a generous crack of black pepper before serving.
Notes
If you soak your grains before cooking you might need less vegetable stock than stated.
Alternatives :
spinach - chard
white wine - more vegetable stock
tahini - almond butter
miso - dash of tamari