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Miso Risotto with Shrimp and Broccolini

January 29, 2015 by Kathy Strahs Leave a Comment

Miso Risotto with Shrimp and Broccolini

A few friends asked for this recipe after I posted this photo on social media, so here it is — one of those fortuitous “let’s see how this goes” dishes that actually turned out to be something I’ll look forward to repeating. I’d found a carton of miso broth at Whole Foods and picked it up without any specific plan for using it. But I knew I’d make something good with it because, hello, miso broth! The opportunities were most enticing.

Compared to risotto I’ve made with chicken stock, I’d say that the miso version was richer and almost tasted a bit like mushrooms. No need for additional salt either — the broth is plenty flavorful. I absolutely loved it, and my kids were fans too (my son did not eat his broccolini, that is par for the course :-)).

With the exception of the rice-to-broth ratio, precise amounts aren’t all that important in this dish, so I’m just going to tell you the general technique for how I made it and you can make adjustments according to your own tastes.

Miso Risotto with Shrimp and Broccolini

Heat 4 cups of miso broth in one pot. In another pot, heat a few tablespoons of olive oil and a chopped clove of garlic until it’s pretty fragrant but not brown. Add a cup of arborio rice and stir to coat and toast the rice. When the rice is translucent, after a few minutes, ladle in the first cup of broth and start stirring. When the broth is absorbed, ladle in the next cup and kept going until pretty much all of the broth is used (toward the end you can taste it to see how the texture is). When there are about 2 ladles of broth left, add in a few handfuls of chopped broccolini. The broccolini florets loves to grab hold of all the umami!

For the shrimp, roast it with olive oil, salt and a little furikake (optional) at 400ºF for about 9 minutes until it’s pink and cooked through.

Serve the risotto in bowls, topped with the roasted shrimp.

 

Filed Under: Mains

About Kathy Strahs

Kathy Strahs is an author (The Ultimate Panini Press Cookbook) and food blogger (Sunny Days, Good Food, Panini Happy and Cooking On the Side). Her innovative recipes and mouthwatering food photography have been featured on The New York Times, The Washington Post PBS, The Huffington Post, Saveur and TLC websites, in Pillsbury Magazine, San Diego Family Magazine and the Associated Press and highlighted in The Wall Street Journal. She is also a frequent cooking contest judge, including for the Grilled Cheese Invitational in Los Angeles and the World Food Championships in Las Vegas. After 12 years in Southern California, Kathy, her husband, Mike, and their two little kids recently moved back to the Silicon Valley.

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Kathy Strahs

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Welcome to Sunny Days, Good Food -- my newest food and lifestyle blog. I'm Kathy Strahs -- a mother of two, a food blogger, a cookbook author and a proud Californian. Learn more about me...

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I've been cooking and sharing recipes on Panini Happy and Cooking On the Side for years, and I even wrote a cookbook along the way. With Sunny Days, Good Food things get a little more personal and none of the "rules" about blogging apply. Learn more about me…

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