Caramelised Onion Miso Risotto
Creamy quinoa risotto with slow-cooked onions, seitan and miso, topped with crispy roasted mushrooms.
- Prep
- 15 min
- Quinoa soak
- 30 min
- Cook
- 45–55 min*
- Serves
- 2
Ingredients
- ⅔ cup dry quinoa, soaked, rinsed, and drained
- 2 large white onions, very thinly sliced
- 4–5 cloves garlic, thinly sliced
- 1 cup natural minced seitan
- 1 tbsp white fermented miso paste
- 1 tsp olive oil
- Water, as needed
- Tamari, to taste
- 200 g shimeji or beech mushrooms, cleaned and patted dry
- 1½ tsp olive oil
- Sea salt, to taste
- 200 g French beans, trimmed
- ½ tsp olive oil
- 1 small clove garlic, minced
- Tamari, to taste
- Optional: everything bagel seasoning
Nutrition
Per serving (1/2 of batch), estimated
- Calories
- 500 kcal
- Protein
- 31.3 g
- Carbohydrates
- 71.7 g
- Fat
- 11.9 g
- Fibre
- 11.5 g
Method
- 1
Heat olive oil in a wide skillet over medium-low heat. Add onions with a pinch of salt and cook slowly until soft, golden, and caramelised.
- 2
Add sliced garlic halfway through and cook until fragrant.
- 3
Add soaked quinoa and enough water to just cover it. Stir in the minced seitan and bring to a gentle simmer.
- 4
Cook uncovered, adding small splashes of water as needed, until the quinoa is cooked and creamy.
- 5
Turn off the heat and stir in the white miso paste. Add tamari only if needed.
- 6
Preheat oven to 200°C / 400°F. Toss mushrooms with olive oil and sea salt. Roast for about 30 minutes until lightly browned and crisp.
- 7
Blanch French beans for 2 minutes, then drain.
- 8
Heat olive oil in a pan, sauté garlic briefly, add beans, and toss with tamari and optional seasoning.
- 9
Spread the quinoa onto plates, top with crispy mushrooms, and serve the French beans on the side.
Miso and tamari can add plenty of sodium, so taste before adding extra salt. Pair the risotto with a crisp green vegetable or salad to balance the softer, richer texture of the dish.
Notes
Serve with — A side salad or extra sautéed greens if desired. Nutrition basis: ⅔ cup dry quinoa ≈113 g, 1 cup hydrated seitan ≈170 g; includes all 3 tsp oil and sides. Mushroom species modelled with generic mushrooms. Estimates use USDA FoodData Central SR Legacy and label proxies; ingredient weights and brands vary. Total carbohydrate includes fibre.
* Cook 45–55 min with mushrooms roasting alongside.