Miso and Shiitake Risotto Recipe (Low Fat)

⇓ You may also listen to the recipe by pressing the play button below.

INGREDIENTS

• 3 tablespoons miso
• 4 cups water
• ½ cup cooking sake or wine
• ½ cup cooking sherry
• 1 teaspoon sesame oil
• 1 tablespoon peanut oil
• 2 red chillies, chopped
• 150 g (5 oz) shiitake mushrooms, sliced
• 2 cups arborio rice
• 1 tablespoon chopped Vietnamese mint
• 2 tablespoons chopped chives
• Steamed bok choy to serve
• Cracked black pepper

INSTRUCTIONS

1 Place miso, water, sake and sherry in a saucepan and allow to simmer slowly. Place oils in a heavy-based saucepan over medium heat.

2 Add chillies and cook for 1 minute. Add shiitake mushrooms and cook for 2 minutes or until mushrooms are soft. Remove mushrooms with a slotted spoon and set aside.

3 Add rice to pan and cook, stirring, until rice is translucent. Add 1 cup of liquid at a time to rice and stir until liquid is absorbed. Repeat until rice is almost tender. Add shiitake mushrooms, mint and chives.

4 To serve, place steamed bok choy on a serving plate, top with risotto and sprinkle with pepper.

NUTRITION FACTS

Calories: 79.2
Fat: 0.3 g
Cholesterol: 0.0 mg
Sodium: 5.8 mg
Potassium: 168.5 mg
Carbs: 20.6 g
Protein: 2.2 g