Miso Risotto

• 3 1/2 cups water
• 3 tablespoons white miso
• 2 tablespoons peanut oil
• 1 shallot small minced, about 2 Tbs.
• 1 inch gingerroot piece fresh, peeled and minced, about 1 tbs.
• 1 cup arborio rice
• 1/4 pound leaves fresh bok choy
• leaves white core removed, julienned
• 1/2 cup mirin
• 1 tablespoon tamari
• freshly ground black pepper to taste
• 3 tablespoons almonds or dry-roasted peanuts, chopped
• 2 green onions thinly sliced

1. In small saucepan, bring water to a gentle simmer over medium heat. Stir in miso until dissolved. Reduce heat to low.
2. In separate saucepan, heat oil over medium-high heat. Add shallot and ginger and stir until softened, but not browned. Add rice and stir for a minute or two to coat with oil. Add bok choy and cook, stirring often, until wilted, 4 or 5 minutes. Pour in mirin and stir until dissolved. Add a ladleful of simmering miso to rice, stirring until broth is almost absorbed before adding the next ladleful. Continue adding broth in this way until rice is tender, and a thick, creamy liquid remains in the pan, about
3. Taste-test rice to be sure it is fully cooked. Stir in tamari and pepper.
4. Adjust seasoning and remove from heat. Divide the risotto among four serving plates. Garnish with a sprinkle of chopped toasted almonds or peanuts and green onions.

water, white miso, peanut oil, shallot, gingerroot, arborio rice, choy, mirin, tamari, freshly ground black pepper, almonds, green onions

Taken from www.yummly.com/recipe/Miso-Risotto-1664399 (may not work)