miso risotto

After 10 years of chronic parasites, I stopped producing the lactase enzyme that digests the lactose in dairy products. This process happens for many of us as we age. Hence, I have found ways to create dairy-free versions of the favorite recipes with which I grew up.

Try this risotto recipe and let me know what you think!

MISO RISOTTO

You will need:

1/4 cup olive oil

1 red onion, chopped

4 cloves garlic, pressed or minced

1 cup mushrooms, sliced (I prefer shiitake but any kind will work)

2 carrots, diced

2 cups Arborio rice

2 tablespoons lemon juice

4 cups chicken or vegetable broth

2 medium zucchini, diced

1/4 cup chopped walnuts

1/4 cup miso of your choosing

fresh rosemary as garnish (optional)

Heat olive oil in a deep skillet over low heat. Add onions and garlic and saute about 5 minutes, stirring frequently. Add a pinch of salt.

Turn the heat up to medium-high, add mushrooms and carrots and saute 5 minutes more.

Add rice and lemon juice and saute, stirring constantly, for a couple of minutes.

Add the broth, turn the heat down to low, and cook, uncovered, for 20 minutes or until all the liquid is absorbed.

Add the miso and walnuts and stir to incorporate. Add fresh rosemary if you have some on hand. Enjoy!

Walnuts and rosemary are brain food, miso is gut food, and rice is soothing and comforting.