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Brown Rice and Mushroom Risotto with Miso and Scallions
We’ve given Italian risotto Japanese flair in a few ways. We swapped out the traditional Arborio rice for short-grain brown rice, which we first toast to bring out its nutty taste. We also replaced the usual wine with sake, which lends subtly sweet, mellow flavor, and the Parmesan with white miso for umami and salty savoriness. Cooked with earthy mushrooms, this hearty dish makes a satisfying main course that happens to be vegan.
4 to 6
Servings
1 hour 10 minutes
Ingredients
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1
cup short-grain brown rice
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2
tablespoons neutral oil
Directions
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01In a large saucepan over medium, toast the rice, stirring, until fragrant and nutty, about 2 minutes. Transfer to a small bowl; set aside. In the same saucepan over medium-high, heat the oil until shimmering. Add the scallion whites, mushrooms, ½ teaspoon salt and 1 teaspoon pepper. Cook, stirring occasionally, until the mushrooms are soft and the moisture they release has mostly evaporated, 4 to 5 minutes.
Reviews
August 19, 2025
Brown Rice & Mushroom Risotto
Very good recipe. Be sure to use plenty of green onions. Also, I did add the suggested toasted sesame oil and the toasted sesame seeds. All very satisfying!
February 9, 2025
Less Flavor than Expected
We expected more mushroom flavor and felt the sake and miso were lost. Consider increasing both as well as the mushrooms. Also, add some soy sauce or hot sauce as a garnish to add flavor.
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