Creamy Miso Curry Risotto
Servings: 6 servings as a side dish
Calories: 377kcal
Make creamy miso curry risotto with this easy step-by-step recipe featuring a savory Asian-inspired twist on classic Italian comfort food.
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Ingredients
- 1 Tbsp unsalted butter
- 1 small onion diced
- 360 g arborio rice
- 5 cups warm chicken broth plus more as needed
- 2 ½ Tbsp red miso paste
- 1 cup Parmesan cheese grated
- 1 tsp curry powder more or less according to your taste
- ½ cup canned coconut milk
- Salt and pepper to taste
Instructions
- Dissolve the miso paste in about 1 cup of the warm chicken broth. Once dissolved, add the rest of the chicken broth and set aside
- Melt 1 Tbsp unsalted butter in a heavy-bottom pot. Saute onion for 5-8 minutes until soft and lightly charred here and there
- Add the rice and keep stirring for about 2 minutes
- Slowly add the chicken broth, 1/2 cup at a time, stirring and scraping the bottom of the pot each time until the rice absorbs it before adding more.
- This whole process takes about 35-40 minutes. Do not rush it. You want the rice to gradually absorb the liquid and get cooked at the same time
- Add the curry powder, coconut milk, salt and pepper, and cook for another minute. It should have a creamy texture
- Turn off the heat. Stir in the cheese and give it a good stir and have a taste. Adjust to your taste preference
- Garnish with chopped fresh cilantro leaves. Serve warm. I like to add some chili crisp (optional, I'm obsessed with chili crisp!)
Nutrition
Serving: 1serving | Calories: 377kcal | Carbohydrates: 53g | Protein: 13g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 1293mg | Potassium: 188mg | Fiber: 3g | Sugar: 3g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 222mg | Iron: 3mg
