Carrot Miso Mushroom Risotto with Ricotta

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This is a super easy risotto to make, using miso stock, a simple carrot puree, wild mushrooms and creamy ricotta. As we all know, stirring is an important part of making any risotto because it helps release the starch to make it rich and creamy. This doesn’t mean you should give yourself a dead arm – it’s completely okay to back away from the pot every now and again and let it bubble away, slowly absorbing the stock… It can also help to give the rice a rough stir at the beginning, before the liquid is added as this damages the grain and helps the process along… Either way, risotto should never, ever cause you pain!

Carrot Miso Mushroom Risotto
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Carrot Miso Mushroom Risotto

Course: Uncategorized
Servings

2

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

Ingredients

  • Stock

  • 750ml Water

  • 2 Tbsp White Miso Paste

  • 1 Tbsp Honey

  • 1 Tsp Bouillon

  • Risotto

  • 150g Risotto Rice

  • 1 Large Shallot, chopped finely

  • 2 Garlic Cloves, Crushed

  • 60ml White Wine

  • 3 Large Mushrooms, chopped finely

  • 1 Large Carrot (170g approx, made into a puree)

  • Garnish

  • Wild Mushrooms, sauteed

  • Ricotta Cheese

  • Chives

Directions

  • Make a carrot puree by putting some thinly sliced carrots into a saucepan of simmering water for 5 minutes. Discard the water, use a hand blender to puree and set aside.
  • Put 750ml of boiling water into a saucepan with the miso paste and honey and keep it on a low heat.
  • In a separate saucepan, on a low heat, add the shallots and saute gently in some butter or oil without browning, then add the garlic and mushrooms and sautee for a further 2 mins.
  • Add the white wine, increase the heat and simmer until almost completely reduced
  • Add the rice and stir for a couple of minutes until it becomes slightly translucent.
  • Increase the heat to low-medium and using a ladle, add the stock gradually (1/2 ladle approx each time).
  • Keep stirring the rice in between stock pours – this will ensure that the starch in the rice is released properly and will result in a rich, creamy texture.
  • The carrot puree can be stirred in during the last 2 ladles of stock
  • Squeeze in some lemon juice.
  • To serve, top with the sauteed mushrooms, ricotta and chives.

Notes

  • Don’t add the carrot puree to the stock. The fibre from the carrot will prevent the rice from properly absorbing the stock.

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