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.
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.
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:
Keywords: vegan risotto, miso risotto, how to make risotto, corn risotto