Vegetarian Miso Risotto in a Pressure Cooker

6 servings

20 minutes

Vegetarian miso risotto in a pressure cooker is a harmony of Japanese traditions and Italian cuisine. Born from a desire for convenience and deep flavor, it combines the delicate creaminess of classic risotto with the rich umami of miso. In this dish, rice is gently infused with the aromas of soy sauce, garlic, and sake, creating a delightful balance of sweetness and saltiness. The pressure cooker turns this process into a quick ritual while preserving the richness of flavors and creamy texture. Added fresh lemon juice gives a subtle tanginess, refreshing the dish and making it light yet nourishing. This risotto is perfect for a cozy dinner, warm gatherings with loved ones, or as a gourmet experiment in search of new taste horizons. It not only delights the palate but also showcases the art of blending cultural traditions on one plate.

Energy value per serving

• Calories: 438.2
• Proteins: 2.2g
• Fats: 18.9g
• Carbohydrates: 53.6g

Ingredients

• Shallots: to taste
• Extra virgin olive oil: 6 tbsp
• Garlic: 3 clove
• Round rice: 2 glass
• Sake: 0.8 glass
• Soy sauce: 2 tsp
• Miso paste: 0.3 glass
• Vegetable broth: 4 glass
• Freshly squeezed lemon juice: 0.5 tsp
• Salt: to taste

Cooking steps

1. Heat the oil in a pressure cooker over medium heat until it starts to sizzle. Occasionally turn the pressure cooker. Add shallots and garlic, sauté until translucent without burning.

   Required ingredients:

   • Extra virgin olive oil: 6 tablespoons
   • Shallots:  to taste
   • Garlic: 3 cloves

2. Add the rice and stir until all the rice is coated with oil. Sauté lightly for 3-4 minutes. Avoid burning. (The rice grains should resemble tiny ice pieces, transparent at the edges and white in the middle.)

   Required ingredients:

   • Round rice: 2 glasss

3. Add sake and continue heating while stirring until the smell of alcohol disappears and it almost completely evaporates. Pour in the soy sauce and miso paste.

   Required ingredients:

   • Sake: 0.8 glass
   • Soy sauce: 2 teaspoons
   • Miso paste: 0.3 glass

4. Add vegetable broth, scrape the remaining rice and onion from the walls of the pressure cooker and throw them into the broth. Close the pressure cooker and cook the rice at low pressure. After 5 minutes, open the valve and release the steam.

   Required ingredients:

   • Vegetable broth: 4 glasss

5. Open the pressure cooker, add lemon juice, and stir. You should have a creamy consistency. If the risotto is too runny, simmer for a few more minutes until thickened, stirring occasionally. The consistency should resemble a thick sauce. Serve sprinkled with salt (to taste) and green onions.

   Required ingredients:

   • Freshly squeezed lemon juice: 0.5 teaspoon
   • Salt:  to taste