Ultimate Vegan Miso Mushroom Risotto with Grilled Aubergine

miso paste

🥗Healthier: white miso

💰Cheaper: soy sauce

White miso provides a similar umami flavor with fewer calories.

nutritional yeast

💰Cheaper: parmesan cheese (for non-vegan)

Nutritional yeast is a great vegan substitute for cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil offers a budget-friendly alternative with a neutral flavor.

arborio rice

💰Cheaper: short-grain rice

Short-grain rice can be a more affordable option while maintaining creaminess.

Soak the saffron in 50ml of water for about 30 minutes.

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.

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.

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.

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.

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.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens