MIso Risotto

Miso Risotto
Serves 4

Ingredients:

7-8 cups water
6 Tbl White miso
4 Tbl Peanut oil
3 Minced shallot
1/2 inch ginger. minced
2c/1lbs Arborio rice
<1 Lb bok choy leaves, julienne (or other)
1/3 lb Edamame, frozen
1 Cup Mirin (or wine + some sugar)
4 Tbl soy sauce
pepper
4 Green onions, thinly sliced


Make miso soup in a saucepan - dissolve miso into water.

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. Pour in mirin and stir until dissolved.
Cook via standard risotto method using broth. Add greens and edamame at appropriate
time.

Stir in soyand pepper. Adjust seasoning and remove from heat.Garnish
with green onions and furikake.