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  • Writer's pictureMiwa


Updated: Jan 31, 2022


<MISO RISOTTO/ 味噌リゾット>


<Yield> 1-2 servings

<Prep time> 2 minutes

<Cook time> 6 minutes


1 cup (150g) cooked rice

⅔ cup soy milk

½ cup water


chopped green onions

black pepper

cheese (optional)


1. In a pot add the water, soy milk and cooked rice. Cook over 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 minutes or until it's thickened.

2. Into the pot, dissolve one miso ball completely. Adjust the taste with salt. Transfer to a bowl and garnish some chopped green onion and black pepper if you want to.

<Miwa’s tips> ※Watch more on YouTube!

1. It's easy for this recipe to boil over and burn. Keep the heat low and stir periodically.

2. After you add in the miso, try not to boil the risotto to retain the aroma.

3. Any kind of miso ball will work!

<Storage time>

Store in an air-tight container in the fridge for up to 3 days after it’s made.

<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!


2021/03/20 MIWA

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みわさん、こんにちは。I have a question regarding your risotto. Risotto (at least the Italian version) should still have a bite. Won't the rice be too soft when you make your risotto recipe with already cooked rice? What type of rice would your recommend? よろしくおねがいします。 マルタイン

Nov 26, 2021
Replying to

I'm so sorry about the late reply!! As you mentioned, it's more like a porridge rather than risotto! I used Japanese sushi rice for this, but if you want the texture, I don't recommend sushi rice. you can also cook it shorter period of time to retain the texture.

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