One of us is a huge fan of eating risotto and the other…well the other is great at making it. We knew we were having fish for dinner and wanted an alternative to our usual rice or potato choice so we opted for risotto. To us risotto is usually something for fall or winter. We wanted to make it light and summery and decided to flavor it with white miso.
To begin we sweated shallots in a little olive oil, added the risotto, then a good splash of white wine, water, then miso at the end with just a little cube of butter. Of course…there is some babying involved along the way with the liquids and stirring…and the miso needs to be adjusted to suit your taste, but it was quite simple.
We served our white miso risotto with roasted tomatoes and corn as well as a few chopped sprigs of parsley.
We pan roasted some halibut, which was quite thick, to top the risotto.
The end result was incredible! The white miso risotto was so creamy and delicate. It was full of flavor and not in need of any cheese (which we could not quite believe). The fish was a great accompaniment and the fresh summery vegetables just made the entire thing come together. Even the non-risotto lover amongst us was taken with this particular dinner!