Asian inspired mushroom spinach risotto

Jacqueline Alwill

Brown Paper Nutrition

Trust me when I say that an Asian Risotto is one of the best comfort foods you can sink your teeth into. The creaminess of arborio rice works beautifully with mushrooms in traditional risottos but here I’ve used mushrooms with more asian flavours with walnuts and a scrumptious miso butter to top it in place of parmesan cheese. It will be on your menu repertoire in no time at all.


Serves 4

Gluten free : Dairy Free : Vegan

2 tablespoons (40ml) extra virgin olive oil

3 cloves garlic, peeled and finely sliced

1 1/2 cups (355g) arborio rice

300g mixed Asian gourmet mushrooms, slice

1 1/2 L vegetable stock

400g cooked pumpkin pieces (about 800g raw)

120g baby spinach

1/2 cup (60g) walnuts, roughly chopped

3 teaspoons tamari or gluten free soy

2 asian shallots, white and green part finely sliced

Miso butter:

60g butter, softened

2 tablespoons white miso paste

Heat a large stock pot on medium heat and add oil and garlic, then cook for about 1-2 minutes. Add arborio rice and cook, stirring throughout, for 3-4 minutes to toast the rice slightly. Add sliced mushrooms and 1 cup vegetable stock, stir and cook until liquid is almost absorbed then add the next cup of vegetable stock and repeat, stirring frequently. The rice and mushrooms should take about 35-40 minutes to cook. Whilst the rice and mushrooms are cooking, pop the butter and miso in a bowl and whip together until uniform in colour and consistency and set aside. Once you have added your last cup of stock, add the pumpkin pieces and baby spinach and cook until the rice is al dente and there is a touch of liquid to make the rice lovely and creamy.  Stir through walnuts, drizzle with tamari, sprinkle with sliced spring onions and serve with miso butter dolloped on top.