Miso-Infused Mushroom & Tofu Risotto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A deeply savory, umami-rich risotto where slow cooking transforms simple ingredients into an elegant, thoughtful dish. This japanese-inspired vegetarian (gluten free) ready in about 50 minutes pairs arborio rice, block (14 oz) tofu, mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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

• 1.5 cups arborio rice
• 1 block (14 oz) tofu
• 8 oz mushrooms
• 1/2 cup finely chopped onion
• 2 cloves minced garlic
• 2 tbsp white miso paste
• 4 cups vegetable broth
• 1/2 cup white wine
• 1 tbsp nutritional yeast
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley
• 1 tbsp olive oil

Instructions

1. Step 1: Press 1 block (14 oz) firm tofu to remove excess water, then dice into 1/2-inch cubes. Heat 1 tbsp olive oil in a saucepan over medium heat; add the tofu cubes and cook for 8 minutes, flipping once, until golden brown and crispy on all sides.
2. Step 2: In a separate pot, heat 1/2 cup white wine over medium-high heat and simmer until reduced by half (about 3 minutes). Add 1.5 cups arborio rice, stir constantly for 1 minute until coated, then pour in 4 cups vegetable broth.
3. Step 3: Simmer gently for 20 minutes, stirring every 2 minutes with a wooden spoon, until rice is creamy and tender. Stir in 8 oz sliced mushrooms, 1/2 cup chopped onion, and 2 minced garlic cloves; cook for 5 minutes until vegetables soften. Add 2 tbsp white miso paste, 1 tbsp nutritional yeast, and 1 tbsp lemon juice, stirring until fully dissolved and the risotto thickens to coat the back of a spoon.