Japanese-inspired spring mushroom risotto

Ingredients for 3 servings:

• 250 g mushrooms
• 1 stalk(s) leek
• 3 carrots
• 250 g risotto rice
• 50 g peas, frozen
• 50 g broad beans, frozen
• 100 g Pecorino or Parmesan
• 200 ml white wine
• 800 ml water
• 1 tbsp, heaped miso paste
• 1 dash of soy sauce
• Rapeseed oil or sunflower oil
• 100 g butter
• Pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Clean the vegetables. Quarter the mushrooms. Grate the carrots. Cut the leeks lengthwise and into (half) rings. Heat the water gently and stir in the miso paste. It is best to grate it in a small sieve. Add the soy sauce. The miso broth should not boil. Grate the cheese. Cut the butter into small pieces. Heat the oil in a pan and sauté the leeks. Add the mushrooms, carrots, and rice one after the other and fry or sauté briefly. Deglaze with white wine. After the white wine has evaporated, add the frozen peas and beans. Gradually add the miso broth until it is absorbed and the rice is cooked. Finally, stir in the cheese and butter. Japanese cuisine is restrained with spices and prefers to emphasize the flavor of the individual ingredients. Miso broth and soy sauce are very intense, so I didn’t add any more seasoning. However, I did add some freshly ground pepper to the dish.