PUBLISHED 3/2/2020
Risotto is one of my favorite comfort foods to make…and eat of course! Traditionally it is made with Arbrorio Rice which is a very starchy grain (and can be found in any grocery store.) However, if I have a craving for Risotto and no time to shop, Jasmine Rice is a Perfectly Imperfect substitution – and I always have it in my pantry. This recipe is nutritious, has tons of flavor, and a wonderful richness from the Miso Paste that is quite unique. If your family isn’t big on shrimp, other seafoods, poultry, pork, or even thinly sliced steak would be delicious variations to try in this dish as well!!
PREP TIME: 10 minutes
COOK TIME: 30-35 minutes
SERVINGS: 6
ingredients
- 6-8 cups Stock (Vegetable, Seafood, Beef, or Chicken)*
- 2 TBSP Miso Paste
- 2 TBSP Butter**
- 3 TBSP Avocado Oil***
- 1 Onion (chopped)
- 3 Garlic Cloves (minced)
- 2 cups Arborio Rice****
- 1 8oz package Mushrooms (sliced)
- 1 head Broccoli (cut into bite sized pieces)
- 1-2 lbs Shrimp (peeled and deveined)
- Salt and Pepper to taste
- Parmesan or Pecorino Romano Cheese (grated)*****
- handful of Cilantro (chopped)
*I used Chicken Stock, however any Stock variety will work depending on the flavor your are looking for.
**I use Country Crock Plant-based Butter (Avocado Oil) for everything. It is a healthier alternative to cow milk based butters and it’s delicious.
***Canola or Vegetable Oil can be used if that is what you typically use for when cooking with high heat. I always use Avocado Oil, again, as a healthier option.
****Jasmine can be substituted, like I said before, or another similar white rice.
*****Traditional Risotto has Italian aged cheeses like Pecorino or Parmesan, but you can use other cheeses or skip it altogether if making this a vegan dish.
instructions
- In a small-medium sauce pan, heat 6-8 cups of Stock over medium-high heat. Once it is hot, whisk in the Miso Paste until combined and there are no clumps. Keep the Stock warm over very low heat.
- In a large pan, melt Butter with 2 TBSP of Oil over medium heat. Add the Onion and saute until soft and translucent (about 3-5 minutes.) Season with Salt and Pepper.
- Add the Garlic and saute another minute. Then add the Rice and increase the heat to medium-high. Let the Rice toast a bit while stirring to combine with the Onion and Garlic (2 minutes.)
- Once the Rice has begun to brown a bit, pour in about 2 cups of the Stock and turn up your heat to medium. Simmer the Rice in the liquid until it completely absorbs (about 3-5 minutes.) Stir occasionally to prevent any sticking to the pan.
- Once the liquid is gone, add another 2 cups of Stock to the Rice and repeat the same process. (I usually do this a total of 3 times, but you can do 4 if you want a creamer, softer Risotto.) *Each step of adding and absorbing the Stock will take a minute or two longer. **I recommend only adding 1 cup of Stock at a time after the 3rd repeat to make sure it can still be absorbed and you don’t make soup.
- While the Rice is cooking, heat 1 TBSP Oil in another pan over medium-high heat. Add the Mushrooms and saute until nicely browned (about 4 minutes.) Add in the Broccoli, Shrimp, and a few TBSP of Stock. Season with Salt and Pepper, cover with a lid and steam for about 4 minutes.
- When the Rice is absorbing the Stock the last time, turn off the heat when there is just a bit of liquid remaining. This will keep the creamy consistency. Then stir in the Vegetables and Shrimp.
- Top with grated Cheese and Cilantro. ENJOY!!
Did you make this recipe? Please share any comments or suggestions below!!
I’m not crazy about cilantro, but recipe is very good.