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Miso risotto

Miso risotto

You know I usually cook according to my cravings – you might have already noticed that. I was in a mood for risotto but for risotto that would take me only a few moments. And I found what I was looking for.


  • 1/4 cup olive oil
  • 1 medium onion
  • 2 cloves garlic
  • 2 cups of rice of your choice
  • 1/2 tsp lemon juice

  • 3/4 cup dry white wine
  • 2 tsp soy sauce
  • 1/4 cup white rice miso paste – I only had whole rice miso paste which made it a bit darker
  • 4 cups vegtable broth, or water


  • Heat olive oil in a pressure cooker, add onion and garlic and cook until translucent.
  • Add rice and cook, stirring frequently, until rice it a lit be toasted, i.e. translucent.
  • Add the wine and cook until most of it evaporated. Stir in soy sauce and miso paste.
  • Add vegetable broth or water, close the pressure cooker and cook for about 15 minutes (depending on the type of rice you’re using).
  • When done, add lemon juice and garnish with fresh parsley.
  • Enjoy :)

Inspired by: @SeriousEats


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