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Miso Mushroom Risotto

by Yejiskitchenstories

This miso mushroom risotto is so cozy, comforting, and packed with so much flavor! Buttery mushrooms are combined with a creamy, savory risotto and topped with freshly grated parmesan. It’s the perfect side dish for the holidays!

What you’ll need:

  • Mushrooms: I used a combo of shitake mushrooms and baby bella mushrooms, but feel free to use whichever kind you prefer.
  • Vegetable broth: this is used to cook the arborio rice and gives the rice so much flavor.
  • Unsalted butter: I used unsalted butter since I like to adjust the saltiness myself with added salt.
  • Onion: I used a small yellow onion for this recipe, but you can alternatively use white onion or shallots.
  • Garlic: This just pairs so well with mushrooms!
  • Arborio rice: this is Italian short-grain rice and is commonly used to make risotto. The rounded grains make the best outcome for firm but creamy risotto. I do not recommend using any other kind of rice.
  • Dry white wine: I used an affordable but tasty pinot grigio for cooking and sipping. (It makes the cooking process a little more fun!)
  • Parmesan: freshly grated is best in my humble opinion
  • Parsley: to jazz up the risotto and add beautiful color
  • Campbell’s® Cream of Mushroom Soup: this ingredient adds a savory and rich creaminess to the risotto, but you can substitute it with heavy cream.
  • White miso: I wanted to make an Asian-inspired version of this risotto, so I added white miso paste. It adds a different type of savory flavor to the risotto.
  • Salt & Pepper: for seasoning to taste.

How to make Miso Mushroom Risotto:

  1. In a small pot, bring the vegetable broth to a low simmer. 
  2. In a heavy-bottomed skillet, melt half the butter over medium heat. Add the mushrooms, onion, and garlic and saute until tender and fragrant, about 6 minutes. Remove the mushroom/onion mixture from the pan and set them aside. 
  3. Add the remaining half of butter to the pan and melt on medium heat. Add the rice and stir to cook for about 4 minutes. The rice should start to look translucent. 
  4. Add the white wine to the rice and bring to a low simmer, making sure to stir constantly until all the liquid is absorbed. Add a cup of the vegetable broth to the rice, stirring constantly. Continue to add the broth 1 cup at a time until all the broth is absorbed, this should take about 15-20 minutes. 
  5. Add the mushroom/onion mixture back to the pan and mix to combine. Add the cream of mushroom, miso cheese, salt, and pepper to the rice and cook for another 3-5 minutes. The risotto should be creamy but the rice should still have a bite. 
  6. Serve the risotto immediately with more grated parmesan. 

Watch how to make Miso Mushroom Risotto

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I hope you enjoy this recipe for Miso Mushroom Risotto! Please leave me a star rating and comment to let me know your thoughts! Happy cooking, xoxo!!

Miso Mushroom Risotto

Serves: 4-6 servings Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 lb mushrooms, of choice
  • 5 cups vegetable broth
  • 1 stick unsalted butter
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 ½ cup Arborio rice
  • 1 cup white wine
  • 3 tablespoons parsley, minced
  • 1 cup grated parmesan
  • 1 can Campbell’s® Condensed Cream of Mushroom Soup
  • 2 tablespoons white miso paste
  • Pinch of black pepper
  • Pinch of salt

Instructions

  1. In a small pot, bring the vegetable broth to a low simmer. 
  2. In a heavy-bottomed skillet, melt half the butter over medium heat. Add the mushrooms, onion, and garlic and saute until tender and fragrant, about 6 minutes. Remove the mushroom/onion mixture from the pan and set them aside. 
  3. Add the remaining half of butter to the pan and melt on medium heat. Add the rice and stir to cook for about 4 minutes. The rice should start to look translucent. 
  4. Add the white wine to the rice and bring to a low simmer, making sure to stir constantly until all the liquid is absorbed. Add a cup of the vegetable broth to the rice, stirring constantly. Continue to add the broth 1 cup at a time until all the broth is absorbed, this should take about 15-20 minutes. 
  5. Add the mushroom/onion mixture back to the pan and mix to combine. Add the cream of mushroom, miso cheese, salt, and pepper to the rice and cook for another 3-5 minutes. The risotto should be creamy but the rice should still have a bite. 
  6. Serve the risotto immediately with more grated parmesan. 

 

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