Fargo Vegan Miso Risotto

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.


  • 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


  • 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.