Butter miso mushroom risotto

Name: Butter miso mushroom risotto
Prep time: 5 min
Cook time: 1 h 50 min
Total time: 1 h 55 min
Yield: Serves 4
Cuisine: Japan
Ingredients: 2 spring onions (scallions), thinly sliced, white and green parts kept separate; toasted sesame seeds, to serve; 50 g (1¾ oz) baby spinach leaves; 1 tablespoon sesame oil; 300 g (10½ oz) sushi rice, rinsed; 2 garlic cloves, crushed or finely chopped; 400 g (14 oz) mixed Asian mushrooms, such as shiitake (stems discarded and caps sliced), shimeji and enoki; 50 g (1¾ oz) butter; 4 tablespoons white miso paste

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 55

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

A modern Japanese twist on an Italian classic. This versatile risotto can also be made with other vegetables, such as pumpkin and snow peas.

Ingredients

1 tablespoon sesame oil
300 g (10½ oz) sushi rice, rinsed

Asia
Europe
Japan
Italy
Main course
Pasta
Mediterranean
Vegetarian

Method

Heat the oil in a large frying pan over medium heat. Add the rice, garlic and the white parts of the spring onions and stir for 1 minute until the rice grains are well coated. Transfer to the slow cooker.

Whisk the miso paste with 750 ml (26