Miso Mushroom Squash Risotto
Try this delicious comforting miso mushroom squash risotto. Made vegan or vegetarian. It is rich and full of earthy umami flavors.
Equipment
- Sheet Pan
- sauce pans
Ingredients
- 3 Cup Butternut Squash Peeled and diced in 1 inch cubes.
- 2 Tbsp Olive Oil
- 1 Tsp Salt and Pepper
- 3 Cups Vegetable Stock
- 2 Tbsp Miso Paste
- 2 Tbsp Butter I use Earth Balance Vegan Butter.
- 1 Yellow Onion Diced.
- 2 Garlic Cloves Minced.
- 2 Cups Sliced Mushrooms I used baby Shiitakes.
- 1 Cup Arborio Rice
- 1/2 Cup White Wine
- 1/2 Tsp Sage
- 1/2 Tsp Dried Thyme
- 1/2 Tsp Salt and Pepper
- 2 Tbsp Nutritional Yeast
- 1/2 Cup Parmesan Cheese Grated. I use vegan Violife Cheese.
Instructions
Butternut Squash
- Start by preheating your oven to 400 degrees.
- Peel and dice 3 cups of butternut squash.
- Add it to a sheet pan with olive oil, salt and pepper and bake for 20 minutes. Remove and set aside.
Miso Broth
- In a medium sauce pan add in 3 cups of vegetable stock and 2 tbsp of miso paste. Bring to a simmer. It will be Incorporated into the rice in increments.
Risotto
- In another large sauce pan melt butter.
- Add in yellow onion and minced garlic.
- Saute for 1 minute and add in sliced mushrooms.
- Mix together and add in arborio rice. Make sure rice is well coated.
- Now add in your white wine to deglaze the pan. Stir removing all the stuck on pieces at the bottom of the pan.
- Once the wine has almost cooked down add in all of the seasonings.
- Start adding in warm stock in 1/2-1 cup increments. Mix each time and let rice simmer until the stock has mostly cooked down.
- Repeat adding in the stock and stirring. Do this until all of the stock is gone.
- When finished adding in all of the stock, the rice should be al dente and the sauce should be thickened.
- Now stir in the nutritional yeast.
- Add in the roasted butternut squash and grated parmesan cheese.
- Take off the heat, garnish with additional herbs and more shredded cheese if you would like.
- Enjoy!