Enjoy a deliciously creamy risotto with no dairy! The magic of Miso makes it possible! This was the hit side dish with my “Neat” vegan tacos when I was in Fargo. I flavored the risotto with a couple of bruised peaches because that’s what I had on hand, but if you prefer you can use frozen butternut squash cubes for a similar flavor and texture.
PrintIngredients
- 1 tbsp olive oil
- 1/4 cup shallots(1 medium or 2 small), peeled & sliced
- 4 fresh sage leaves
- 3 cloves garlic, crushed
- 1 inch knob ginger, peeled and minced
- 1 tbsp soy sauce
- ¼ cup white miso paste
- 1 1/2 cups arborio rice
- 1 bottle white wine
- 2 cups veggie broth
- 1 ½ tbsp vegan honey or agave syrup
- 2 ripe peaches, peeled & cut into ½ inch cubes
Directions
- Grab a high rimmed, deep skillet. Put it over medium heat and pour in the olive oil.
- Sautee the shallots in the olive oil until they barely brown. Add the garlic and keep cooking for another 2 minutes.
- Add the sage leaves and ginger and continue cooking for another minute.
- Deglaze the pan with 1 cup of white wine.
- Add the soy sauce and white miso paste. Whisk them into the white wine until smooth.
Finally pour in your rice!- Now for the slow and boring part. Keep barely boiling the rice, uncovered, over
a medium heat. Stir often. - Whenever the rice seems to be getting dry, add ½ cup of white wine or veggie broth.
- Keep stirring the rice and adding more fluid every 5-10 minutes until you’re down to 1 cup of fluid.
- At that point, mix in the honey and cubed peaches. (If you don’t have any peaches you can substitute any other stone fruit or butternut squash.)
- Keep slowly stirring and simmering until the fluids are completely absorbed, the rice is cooked through, and the whole thing has a beautifully creamy texture.
