Ultimate Vegan Miso Mushroom Risotto with Grilled Aubergine

🔔Embark on a culinary journey with this rich, umami-packed Vegan Miso Mushroom Risotto, perfectly complemented by tender, golden aubergine simmered in soy sauce. Infused with the delicate essence of saffron and a hint of creamy coconut, this dish blends bold Flavors and silky textures. The risotto’s velvety consistency, thanks to the miso and coconut cream, pairs harmoniously with the smoky, Savory notes of grilled aubergine. A bed of fresh baby spinach adds a refreshing contrast, while finely chopped chives finish the dish with a vibrant, aromatic touch. Every spoonful is a symphony of earthy mushrooms, creamy rice, and punchy soy aubergine-a plant-based delight that's both nourishing and indulgent. #vegan
Vegan Miso Mushroom Risotto with Grilled Soy Aubergine
👉Ingredients
➡️For the Miso Liquid:
Pinch of saffron
50ml water
1 shallot, finely chopped
30g celery, chopped
100g chestnut mushrooms, chopped
3 garlic cloves, grated
1 tsp rapeseed oil
1 tbsp white miso paste
400ml water
100g arborio risotto rice
15g coconut cream
Ground rock salt
Ground black pepper
➡️For the Aubergine:
1 aubergine, chopped
1 tsp rapeseed oil
2 tsp light soy sauce
Ground black pepper
➡️For Serving:
Handful of baby spinach
Chives, finely chopped (for garnish)
👉Method
1. Prepare the Saffron Water:
Soak the saffron in 50ml of water for about 30 minutes.
2. Make the Miso Stock:
Heat 1 tsp rapeseed oil in a saucepan over medium heat. Add the chopped shallot, garlic, celery, and mushrooms. Fry until softened and fragrant. Stir in the white miso paste and mix well. Add 400ml of water and bring to a boil, seasoning with salt and pepper. Once boiling, lower the heat, cover with a lid, and set aside.
3. Cook the Risotto:
In a separate pan, dry-toast the arborio rice over medium heat, stirring frequently until it turns slightly golden. Gradually add the miso stock, 2 ladles at a time, stirring constantly. Allow each addition of liquid to be absorbed before adding more. Repeat until all the stock is used up.
4. Cook the Aubergine:
While the risotto cooks, heat 1 tsp of rapeseed oil in a frying pan. Fry the chopped aubergine until golden. Season with black pepper and soy sauce, cover with a lid, and simmer on low heat until the aubergine is fully cooked.
5. Finish the Risotto:
Once the stock is absorbed, add the saffron water to the risotto and cook on low heat until fully absorbed. Stir in the coconut cream and season with more salt and pepper, if needed.
6. Assemble the Dish:
Place a handful of baby spinach at the bottom of each serving bowl. Spoon the risotto on top, then add the cooked aubergine. Garnish with finely chopped chives and serve.
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