Artichoke Miso Risotto

Artichoke Miso Risotto

Yields: serves 4

Time: 45 minutes

INGREDIENTS

• 1 (15-ounce) can of artichoke hearts, rinsed

• 1 tsp sumac

• 1/2 tsp ground allspice

• 4 tbsp butter

• 1/2 yellow onion, diced

• 4 garlic cloves, minced

• 1 cup white arborio rice

• 2 tbsp preserved lemon paste, substitute with lemon juice

• 4 tablespoons white miso paste diluted in 4 cups water

• 4 tablespoons plant-based unsalted butter

• 1 sprig of fresh rosemary or 1/4 teaspoon of dried rosemary

• 1 (15oz) can of great northern or cannellini beans

• 1 oz (about 2-3 tbsp) grated Parmigiano reggiano

• salt/pepper to taste

DIRECTIONS

1.  Drain artichokes. Heat 2 tbsp butter in a skillet over med heat. Add artichokes, stirring frequently until slightly charred. Add sumac and allspice, and sauté until coated and fragrant. Remove from pan.

   2. Make miso broth by whisking together miso paste with water in a sauce pot over medium heat until warm.

   3. In the same skillet, add the remaining butter. Add diced onions and garlic, and sauté for 3-4 mins until slightly golden brown. Add preserved lemon paste. 

   4. Pour in arborio rice and toss until coated w/ onion-garlic mixture, about 2 mins. Add rosemary.

   5. Add one ladle (about 1/3 cup) of miso broth to the rice at a time, stirring consistently over medium-low heat. Repeat this step, adding 1/3 cup of broth at a time, until no more broth is left and the rice is cooked. This should take about 18-20 minutes, stirring consistently.

   6. Once the risotto is tender, add in a drained can of beans and cheese. Let simmer for 5 minutes. Add salt/pepper if needed.

   7. Garnish with a drizzle of Extra Virgin olive oil, more cheese, sumac, and fresh pepper

NOTES

Sweet Potato Puree

• Sweet potato puree is available in canned form, like pumpkin puree! Because the two are slightly similar, you can substitute sweet potato with pumpkin in this recipe, if you’re in a pinch. However, I highly suggest making your own sweet potato puree if you have the time for this dish. Here’s how:

Crispy Sage Oyster Mushrooms

Ingredients

• 2 cups oyster mushrooms, cleaned and torn apart slightly (if large)

• 3 tablespoons olive oil

• 5 sage leaves, minced

• pinch of sea salt, to taste

Directions

1. Clean your oyster mushrooms. Dry them and tear them apart (if you prefer smaller pieces and/or if they are very large). You want all the mushrooms to be close in size to one another. Also mince your sage leaves

2. Heat 3 tablespoons of olive oil in a heavy-bottomed skillet (like a cast iron pan) over medium heat. Add your oyster mushrooms. Be sure to not crowd the pan as we want every piece to crisp up. Cook on each side until golden brown, about 1 to 2 minutes per side.

3. Add the sage leaves and toss to coat. The sage should become fragrant.

4. Remove the oyster mushrooms and drain on a paper-lined plate. Sprinkle with salt.

5. Use as a garnish for your risotto.
   

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