Japanese Miso and Edamame Risotto with Nori Sheets

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Creamy Japanese risotto infused with miso, edamame, and nori for a umami-rich flavor. This japanese-inspired vegan ready in about 35 minutes pairs Arborio rice, miso paste, edamame for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 150g Arborio rice
• 2 tbsp miso paste
• 100g edamame
• 4 nori sheets
• 400ml vegetable broth
• 2 green onions

Instructions

1. Step 1: Heat 1 tbsp of neutral oil in a wide, heavy-bottomed skillet over medium heat until shimmering, then add the 150g Arborio rice, stirring frequently with a wooden spoon until the grains are evenly coated and begin to turn translucent, about 2-3 minutes until they emit a nutty aroma and appear slightly golden.
2. Step 2: Pour in 400ml vegetable broth, ensuring the rice is fully submerged, then reduce the heat to a gentle simmer, stirring occasionally with a spatula to prevent sticking, and cook for 18-20 minutes until the liquid is absorbed and the rice is tender but still al dente, with a creamy texture that clings slightly to the fork.
3. Step 3: Remove the pan from the heat and stir in 2 tbsp miso paste, mashing it gently with the back of a spoon until it dissolves completely into the risotto, ensuring no lumps remain and the mixture emits a rich, umami scent.
4. Step 4: Meanwhile, blanch the 100g edamame in a pot of boiling, salted water for 2-3 minutes until the pods are bright green and the beans are just tender, then drain and immediately plunge into an ice bath to halt the cooking process, before peeling the beans from their pods and setting them aside.
5. Step 5: Gently fold the blanched edamame into the risotto, using a ladle to incorporate them evenly, and continue stirring for 2-3 minutes until they are warmed through and their vibrant green color is fully integrated into the dish.
6. Step 6: Toast the 4 nori sheets in a dry, non-stick pan over medium-low heat for 30 seconds per side until they become crisp and emit a smoky, seaweed fragrance, then cut them into thin strips using a sharp knife.
7. Step 7: Transfer the risotto to individual serving plates, using a ladle to shape it into a mound, then drizzle a thin layer of the remaining broth around the edges to create a glossy sheen, and top with the toasted nori strips, ensuring they are evenly distributed across the surface.
8. Step 8: Finely slice the 2 green onions, separating the white and light green parts, and scatter the white portions over the risotto for a subtle sweetness, while reserving the light green tips to garnish the final dish just before serving.
9. Step 9: Finish by placing the reserved green onion tips on top of the nori strips, and serve immediately, while the risotto is still warm and the nori retains its crisp texture, allowing the umami depth of the miso and the briny essence of the nori to harmonize with the creamy rice and tender edamame.