Vegan Miso Risotto

Vegan Miso Risotto Ingredients

1&1/2 short grain rice1 tbsp neutral oil1 tsp sesame oil1 cup onion (finely diced)3 cloves garlic (minced)1 tsp dried thyme4 15 cm kombu sheets (soaked in 7 cups of water for 4 hrs)2 tbsp white miso1 cup corn kernels (fresh or frozen)2 tsp white sesame seeds (toasted)scallions (chopped)

Steps

Transfer kombu dashi into a saucepan & maintain a gentle simmer.Heat a large pan on medium high & add both oils.When hot, add onion, saute till translucent, add garlic & cook till fragrant.Add thyme & rice, mix well for 1 min.Add 3 cups of warm broth, give it a quick stir, cover & let it cook for 15 mins or till almost all the moisture has been absorbed by the rice.Add 1&1/2 cups of broth, stir, cover & cook for another 10 mins or till almost all the liquid has been absorbed by the rice.Remove remaining dashi stock from heat, add miso (placed in a small sieve) & stir well.Add miso dashi stock & corn into the rice, stir, cover & cook for 5 mins or till almost all the liquid has been absorbed by the rice.Stir well, taste & adjust seasoning (add a pinch of salt if needed)Remove from heat & ladle into serving plates, garnish & enjoy!

Tsukudani (Simmered Kombu)

4 used kombu sheets2 cups water3 tbsp rice vinegar3 tbsp soy sauce1 tsp honey or sugar

Steps

Add thinly slice leftover kombu with the rest of the ingredients into a pot.On medium heat, bring to a boil, reduce to low, cook until kombu is tender & set aside.