Miso-Infused Black Bean Risotto with Savoy Cabbage & Pine Nuts
Course: Vegan Recipes, Vegetarian RecipesCuisine: Fusion CuisineDifficulty: Easy2
servings1
hour10
minutes20
minutes“Black Beans and Savoy Cabbage Risotto ” is a hearty, plant-based twist on traditional Italian risotto. This dish pairs the creamy texture of arborio rice with the rich earthiness of black beans and the subtle sweetness of Savoy cabbage. Infused with a flavorful red miso bean stock, each bite carries layers of umami depth, while the crisp, roasted pine nuts and fresh parsley add a perfect touch of crunch and freshness. This comforting risotto is not only nourishing but also a delightful showcase of simple, wholesome ingredients, offering a satisfying meal for anyone looking to enjoy vegan cuisine with a creative flair. Perfect for a cozy dinner or a vibrant meal that balances rich flavors and light, fresh textures!
Ingredients
- For the black beans and stock:
200g black beans
1L water
2 bay leaves
1 sprig of thyme
1 tbsp red miso paste
Pinch of sea salt flakes
- For the risotto:
160g cooked black beans
120g arborio rice
300g bean stock (from cooked beans)
1 shallot, finely chopped
3 garlic cloves, finely chopped
1 carrot (140g), finely chopped
200g Savoy cabbage, sliced
1tsp dried oregano
30g pine nuts, roasted (for garnish)
Fresh parsley, finely chopped (for garnish)
Rapeseed oil
Ground rock salt
Ground black pepper
Directions
- Cook the black beans:
🔹Add the black beans, water, bay leaves, thyme, and a pinch of salt to a pot. Bring to a boil.
🔹Stir in the red miso paste until dissolved and reduce the heat, cover, and simmer for about 1 hour until the beans are cooked.
🔹Drain the beans, keeping the cooking liquid for stock. - Start the risotto:
🔹Heat some rapeseed oil in a frying pan over medium heat. Fry the shallot, garlic, and carrot until soft and fragrant, add dried oregano and mix well.
🔹Add the arborio rice and stir to coat with the vegetables and oil. - Cook the rice:
🔹Add 120ml of the bean stock to the rice, stirring until the liquid is absorbed.
🔹Continue adding stock, little by little, until the rice is almost cooked (about 300ml in total). - Add the black beans:
🔹Stir in the cooked black beans and continue cooking, adding more stock if needed, until the rice is tender and fully cooked. - Cook the cabbage:
🔹Add the sliced Savoy cabbage to the risotto. Stir and cook for 3-5 minutes until the cabbage is tender.
🔹Season with salt and pepper to taste. - Roast the pine nuts:
🔹While the risotto is finishing, toast the pine nuts in a small pan over medium heat until golden brown. - Serve:
🔹Spoon the risotto into bowls and garnish with roasted pine nuts and fresh parsley.
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