Try this Miso Risotto recipe, or contribute your own.
Suggest a better descriptionIn small saucepan, bring water to a gentle simmer over medium heat. Stir in miso until dissolved. Reduce heat to low. In separate saucepan, heat oil over medium-high heat. Add shallot and ginger and stir until softened, but not browned. Add rice and stir for a minute or two to coat with oil. Add bok choy and cook, stirring often, until wilted, 4 or 5 minutes. Pour in mirin and stir until dissolved. Add a ladleful of simmering miso to rice, stirring until broth is almost absorbed before adding the next ladleful. Continue adding broth in this way until rice is tender, and a thick, creamy liquid remains in the pan, about 20 minutes in total. Taste-test rice to be sure it is fully cooked. Stir in tamari and pepper. Adjust seasoning and remove from heat. Divide the risotto among four serving plates. Garnish with a sprinkle of chopped toasted almonds or peanuts and green onions. PER SERVING: 261 CAL.; 5G PROT.; 10G TOTAL FAT (1G SAT. FAT); 38G CARB.; 0 CHOL.; 769 MG SOD.; 1 G FIBER. Recipe by: Vegetarian Times Magazine, April 1998, page 40
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Serving Size: 1 Serving (1012g) | ||
Recipe Makes: 1 | ||
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Calories: 1394 | ||
Calories from Fat: 332 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.9g | 49 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 17.1g | ||
Polyunsanturated Fat 11.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 2442.3mg | 84 % | |
Potassium 852.4mg | 22 % | |
Total Carbohydrate 206.4g | 61 % | |
Dietary Fiber 12.1g | 48 % | |
Sugars, other 194.3g | ||
Protein 26.9g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1394
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