<MISO RISSOTO/ 味噌リゾット>
＜Yield> 1-2 servings
<Prep time> 2 mins
<Cook time> 6 mins
150g/ 1cup of cooked rice
⅔ cup of soy milk
½ cup of water
chopped spring onion
cheese ( optional)
1; In a pot, add water, soymilk and cooked rice. Cook on medium heat by continuously stirring it. Just before it comes to a boil, reduce the heat to low and simmer it for about 5-6 min or until it's thickened.
2; In to 1, dissolve 1 miso ball completely. Adjust the taste with salt. Transfer to the bowl and garnish some chopped spring onion and black pepper if you want to.
<Miwa’s tips> ※Watch more on YouTube!
1; It's easy to boil over and burnt. Keep the low heat and stir it periodically.
2; After you add the miso soup, try not to boil the risotto to retain the aroma.
3; Any kind of miso ball will work!
Store it in a air-tight container in the fridge for 3 days after it’s made.
※See more my favorite kitchen tools and ingredients on shop page