Mushroom Miso Risotto

Mushroom Miso Risotto

A Japanese-style risotto cooked in a beautiful dashi flavored miso stock and topped off with mushrooms for a gorgeously earthy and satisfying dish.
Servings 4


  • 4 cups hot water
  • 3 tbsp. Enjuku Koji Miso Liquid
  • 2 tbsp. olive oil
  • 1 yellow or white onion (finely chopped)
  • 3/4 cup risotto rice
  • 1/3 cup dry white wine
  • 1 tbsp. butter
  • ½ lb mushrooms (oyster, shitake, cremini – you can mix varieties, cleaned and sliced)
  • To taste salt and black pepper
  • To taste Parsley (minced)


  1. Mix the hot water and Enjuku Koji Miso Liquid in a saucepan, and keep liquid miso stock simmering over low heat.

  2. Heat the olive oil in another saucepan; add the onion and sauté for 5 minutes over medium heat. Add the risotto rice, stirring until all of the rice is coated in the oil. Add the white wine and boil for 1 minute.

  3. Add the miso stock one ladleful at a time into the risotto and onion mixture, stirring occasionally for about 20 minutes or until all of the stock is fully absorbed.

  4. In a separate sauté pan melt the butter over medium-high heat and sauté the mushrooms until golden brown. Season with salt and pepper to taste.

  5. Divide the risotto onto serving plates; top with the sautéed mushrooms and garnish with parsley.

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