Miso Risotto w/ Teriyaki Kale & Sweet Potatoes
(Yields 3 cups)
3 cups Miso broth/stock
1 cup Risotto
3 cups Kale (no stems)
1 medium Sweet Potato (julienned/match-stick, thinly sliced)
2-3 tbsp Coconut Oil
2 tbsp Teriyaki Sauce
Green Onion (optional)
In a large pot on medium heat, melt your coconut oil.
Add in your cup of risotto and stir frequently, for 2-4 minutes.
Slowly add 1 cup at a time of your miso broth. Letting it full absorb before adding the next cup.
On the last cup added, reduce the heat to low.
In a large skillet on medium high heat, cook your sweet potato chunks till almost tender. Adding in your kale and cooking it down till it wilts.
Top it off with teryaki sauce and do a final stir to mix it in.
Pour your veggie mix into the risotto and fold till incorporated.
Top off with fresh green onion.
Serve hot, enjoy!
Now in my photos I just topped off the risotto with the veggie mix, but I made it a second time and used a tad more miso and folded in the veggies, as well as cut the sweet potatoes julienne style and it came out even better! So you can cut/sever as you please. Just make sure the sweet potato is thinly sliced.
Hope you all enjoy this recipe, it was a crazy/random vision I had that turned in to a pleasant surprise. It’s now a family favorite! 😀1