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The index/Weeknight
Weeknight · 45 min

Miso Mushroom Risotto

Risotto is a stirring excuse, not a discipline. What actually matters is browning the mushrooms hard and separately, then folding the miso in late so its savoury top notes survive. Taste it twice before you add a grain of salt.

MRWords by Marcus Reyes · 28 August 2026
Creamy miso mushroom risotto with parsley in a wide shallow pan

Total time

45 min

Serves

4

Level

Easy

Reading

5 min

01

The Recipe

Ingredients

  • 300g arborio or carnaroli rice
  • 400g mixed mushrooms, torn
  • 2 tbsp white miso
  • 1.5L warm stock
  • 1 onion, finely diced
  • 150ml dry white wine
  • 4 tbsp butter
  • 60g parmesan, grated
  • Parsley and chives, chopped

Serves 4 · 45 min in total

Method

  1. 01

    Melt half the butter in a wide pan and brown the mushrooms hard, in batches, until they squeak and give up their water. Season, then set aside.

  2. 02

    Soften the onion in the same pan. Add the rice and toast for 2 minutes, until the edges of the grains go translucent.

  3. 03

    Pour in the wine and stir until it has vanished. Add the stock one ladle at a time, waiting for each to be absorbed before the next.

  4. 04

    At 15 minutes, thin the miso with a ladle of hot stock and stir it through the pan.

  5. 05

    Fold the mushrooms back in, then beat in the remaining butter and the parmesan off the heat. Rest 2 minutes — it should ripple, not stand up.

A note from the kitchen

Taste before you salt, twice. Miso and Parmesan have already contributed more salt than you expect.

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