Name: Miso Risotto
Ingredients: 3 1/2 c Water; 3 tb White miso; 2 tb Peanut oil; 1 sm Minced shallot; (about 2 Tbs.); 1 Piece fresh gingerroot; 1/4 inch; Peeled and minced; (about 1 Tbs.); 1 c Arborio rice; 1/4 lb Fresh bok choy leaves; White core removed; leaves julienned; 1/2 c Mirin; (sweet rice wine); 1 tb Tamari; Freshly ground black pepper; to taste; 2 tb Almonds; up to 3; Toasted and chopped; OR dry-roasted peanuts; chopped; 2 Green onions; thinly sliced

As a wise, skilled pharmacist mixes medicine, our heavenly Father wisely mixes exactly the right measure of bitter things and sweet, to do us good. Too much joy would intoxicate us. Too much misery would drive us to despair. Too much sorrow would crush us. Too much suffering would break our spirits. Too much pleasure would ruin us. Too much defeat would discourage us. Too much success would puff us up. Too much failure would keep us from doing anything. Too much criticism would harden us. Too much praise would exalt us. Our great God knows exactly what we need. His Providence is wisely designed and sovereignly sent for our good!

Don Fortner

CATEGORY	CUISINE	TAG	YIELD
Grains	Vegetarian	Vegtime2	1	servings

INGREDIENTS

3 1/2	c	Water
3	tb	White miso
2	tb	Peanut oil
1	sm	Minced shallot; (about 2 Tbs.)
1		Piece fresh gingerroot; 1/4 inch
		Peeled and minced; (about 1 Tbs.)
1	c	Arborio rice
1/4	lb	Fresh bok choy leaves
		White core removed; leaves julienned
1/2	c	Mirin; (sweet rice wine)
1	tb	Tamari
		Freshly ground black pepper; to taste
2	tb	Almonds; up to 3
		Toasted and chopped
		OR dry-roasted peanuts; chopped
2		Green onions; thinly sliced

INSTRUCTIONS

In small saucepan, bring water to a gentle simmer over medium heat. Stir in
miso until dissolved. Reduce heat to low.
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 20
minutes in total.
Taste-test rice to be sure it is fully cooked. Stir in tamari and pepper.
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.
PER SERVING: 261 CAL.; 5G PROT.; 10G TOTAL FAT (1G SAT. FAT); 38G CARB.; 0
CHOL.; 769 MG SOD.; 1 G FIBER.
Recipe by: Vegetarian Times Magazine, April 1998, page 40
Converted by MM_Buster v2.0l.

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