Miso Mushroom Risotto

Time
1 hour

Few things are more comforting than a big bowl of miso mushroom risotto. But how do you make mushroom risotto at home? We have you covered with this easy risotto recipe that's great for weeknight dinners and just as good when you want to impress your guests at the weekend.

The ingredient that makes this recipe special is Mizkan Ramen Broth, which is made with miso and maitake mushrooms that give it layers of mouthwatering umami richness. You have got to give it a try!

Made using Ramen Broth
Shop on Ocado
  • 1L water
  • 180ml Mizkan Ramen Broth
  • 300g mushrooms, of various varieties
  • 300g risotto rice
  • 3 garlic cloves
  • 1 small white onion, finely diced
  • 1 glass of wine
  • 100g grated parmesan (plus extra, to finish)
  • Fresh parsley, to garnish
  1. Combine the broth and water in a pan and bring to the boil then turn the heat down to keep the broth warm but not bubbling.
  2. In a pan on medium-high heat, add the mushrooms and cook until coloured. Remove a small amount of the mushrooms for garnish later.
  3. Add the garlic and onions and cook until translucent but not coloured. Add the rice and stir well.
  4. Add the wine and bring to a boil until the wine has cooked down to a very small amount of liquid.
  5. Add the broth to the rice a ladleful at a time, stirring the whole time, until the rice has cooked to just over al dente and creamy.
  6. Stir in the parmesan and parsley.
  7. Top with more parmesan, parsley, and the mushrooms removed earlier. Enjoy!

Ingredients

  • 1L water
  • 180ml Mizkan Ramen Broth
  • 300g mushrooms, of various varieties
  • 300g risotto rice
  • 3 garlic cloves
  • 1 small white onion, finely diced
  • 1 glass of wine
  • 100g grated parmesan (plus extra, to finish)
  • Fresh parsley, to garnish
Made using Ramen Broth
Shop on Ocado

Method

  1. Combine the broth and water in a pan and bring to the boil then turn the heat down to keep the broth warm but not bubbling.
  2. In a pan on medium-high heat, add the mushrooms and cook until coloured. Remove a small amount of the mushrooms for garnish later.
  3. Add the garlic and onions and cook until translucent but not coloured. Add the rice and stir well.
  4. Add the wine and bring to a boil until the wine has cooked down to a very small amount of liquid.
  5. Add the broth to the rice a ladleful at a time, stirring the whole time, until the rice has cooked to just over al dente and creamy.
  6. Stir in the parmesan and parsley.
  7. Top with more parmesan, parsley, and the mushrooms removed earlier. Enjoy!