This creamy vegan corn risotto is packed with savory flavor from white miso. It’s the perfect contrast for the sweet corn kernels you get in each bite.
- Boil or steam the corn for 3-5 minutes, until kernels are vibrant green. Let cool until you can handle them with your hands, and use a sharp knife to shave off the kernels. Set aside.
- Heat the vegetable broth, water and water on low-medium heat in a medium saucepan. Stir in half the miso paste, and keep the broth warm on low heat or a simmer.
- In a heavy bottomed, deep sided pot, heat up the oil and vegan butter over medium heat.
- Once butter is melted, add the shallots and a generous shake of salt and pepper. Cook for 1-2 minutes until fragrant.
- Add the dry rice kernels and toss to coat in the oil/butter, cooking for about 30 seconds.
- Add the white wine or water. Stir frequently until the liquid has been almost completely absorbed.
- Start adding the warm broth to the rice one cup at a time. After adding a cup of broth, stir frequently until it has been almost completely absorbed. Repeat adding broth and stirring until liquid is absorbed several times until broth runs out.
- Taste the risotto at this point – if rice is still hard, add warm water, one cup at a time, until rice is creamy and softened. When finished, risotto is thick, creamy, and will hold its shape when scooped up with a spoon.
- Stir in the corn kernels, the remaining miso paste, lemon juice, and lemon zest. Add more salt to taste.
- Plate the risotto right away and garnish with sliced scallions.
Storing and reheating risotto
White risotto is best eaten right away for optimal texture, you can store leftovers in the fridge for a few days. I recommend reheating it in the microwave for 30 seconds to 1 minute. Add a splash of water or broth to the risotto before reheating it to add back some moisture, as it tends to thicken up and lose its creamy texture when stored.
What to serve with risotto
Risotto is so rich and filling that I can definitely be served on its own as a meal. However, it also pairs beautifully with many different dishes. I love to eat risotto with: