Miso Mushroom Risotto

MIso Ramen Risotto Miso Ramen Risotto

Serves 4

Time needed: 1 hour

Difficulty Level: Medium



  • 2 cups Nona Lim Miso Ramen Broth

  • 1 cup arborio rice

  • 2 cups of water

  • ½ inch ginger, sliced

  • 2 garlic cloves, minced

  • Salt and freshly ground pepper

  • 1 tablespoons butter

  • ½ cup finely chopped onion

  • 1 pound fresh mixed mushrooms or 2 oz dried (Enoki, Shiitake, Porcini) cleaned. Tear large mushrooms into small pieces

  • ½ cup dry white wine, such as pinot grigio or sauvignon blanc

  • 1 tablespoon green onions, finely chopped

  • ½ cup grated Parmesan or Pecorino (optional) 


  1. Use a damp towel to wipe off any dirt from fresh mushroom, and soak dried mushroom, if using, in water and reserve for later. 

  2. Bring stock or broth to a simmer in a saucepan, with a ladle nearby. Make sure stock is well seasoned, and keep it simmering on the stove.

  3. Melt butter in a skillet or saucepan over medium heat. Add onions and cook gently until tender, around 5 minutes.

  4. Turn up the heat and add mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add garlic and ginger until fragrant, about 1 minute. Season mushrooms with salt and pepper and continue to cook over medium heat until they are soft. Taste and adjust seasoning.

  5. Add rice and stir until grains begin to crackle. Add wine and cook, stirring, until wine is no longer visible in the pan. 

  6. Stir in 1 cup miso broth to just cover the rice, cook and stir until the stock is just about absorbed. 

  7. Repeat with adding one cup miso broth at a time. Simmer for 15 minutes in total. 

  8. Rice should be tender all the way through but still al dente. Taste now and adjust seasoning with salt and pepper.

  9. Stir in green onions and Parmesan, and remove from heat. Serve right away in wide soup bowls or on plates.