Name: Miso-Infused Avocado Risotto with Crispy Potato Crisps and Umami Cashew Cream
Prep time: 27 min
Cook time: 28 min
Total time: 55 min
Yield: 4 servings
Cuisine: vegan
Ingredients: 300 grams arborio rice (uncooked); 1 large avocado (ripe, diced); 900 milliliters vegetable broth (warm); 1 large onion (finely diced); 3 medium carrots (diced small); 2 medium potatoes (sliced thin for crisps); 3 tablespoons soy sauce; 2 tablespoons white miso paste; 1 tablespoon rice vinegar; 2 eggs (aquafaba substitute: 6 tablespoons aquafaba + 1 teaspoon cornstarch mixed); 200 grams vegan cream cheese alternative (Philadelphia style, room temperature); 50 milliliters unsweetened plant-based milk; 2 teaspoons sesame oil; 1 teaspoon salt; 0.5 teaspoon white pepper; 2 tablespoons neutral oil (for cooking); 1 tablespoon nutritional yeast; Fresh chives (for garnish, 2 tablespoons chopped)

Miso-Infused Avocado Risotto with Crispy Potato Crisps and Umami Cashew Cream

A bold fusion of Italian risotto tradition meets Asian umami depth and modern creative plating. Creamy arborio rice is enriched with miso-soy reduction and fresh avocado, topped with crispy potato shards and a luxurious vegan cashew cream infused with soy sauce. This dish celebrates the intersection of Mediterranean comfort and Japanese flavor complexity.

55 min

Medium

4 servings

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Taste Profile

Sweet2/10

Salty7/10

Sour3/10

Umami8/10

Spicy1/10

🥄 Texture

Silky, creamy risotto with tender, slightly al dente arborio grains and soft, buttery avocado pieces that provide lush mouthfeel. Crisp, paper-thin potato crisps add a pronounced crunchy contrast while the cashew cream lends a smooth, velvety finish.

👃 Aroma

Pronounced savory and nutty aromatics from white miso, soy, and nutritional yeast, rounded by a toasty rice/onion base and a faint sesame oil perfume. Fresh chives and the green, buttery scent of avocado brighten the overall nose with a subtle vegetal lift.

🍷 Pairs Well With

A crisp, acidic white wine such as a dry Riesling or Sauvignon Blanc to cut the richness, or a light sparkling wine; nonalcoholic options include chilled sparkling green tea or a citrusy yuzu soda.

🥗 Side Dishes

A bright mixed greens salad with citrus vinaigrette, quick-pickled vegetables (e.g., cucumber or daikon) to add acidity, or simply sautéed greens like baby bok choy or spinach with garlic and sesame.

Ingredients(18 items)

1300 grams arborio rice (uncooked)

21 large avocado (ripe, diced)

3900 milliliters vegetable broth (warm)

41 large onion (finely diced)

53 medium carrots (diced small)

62 medium potatoes (sliced thin for crisps)

73 tablespoons soy sauce

82 tablespoons white miso paste

91 tablespoon rice vinegar

102 eggs (aquafaba substitute: 6 tablespoons aquafaba + 1 teaspoon cornstarch mixed)

11200 grams vegan cream cheese alternative (Philadelphia style, room temperature)

1250 milliliters unsweetened plant-based milk

132 teaspoons sesame oil

141 teaspoon salt

150.5 teaspoon white pepper

162 tablespoons neutral oil (for cooking)

171 tablespoon nutritional yeast

18Fresh chives (for garnish, 2 tablespoons chopped)

Instructions

Prepare the aquafaba egg replacement by whisking 6 tablespoons aquafaba with 1 teaspoon cornstarch until slightly frothy; set aside.

Heat 1 tablespoon neutral oil in a large pan over medium-high heat. Arrange potato slices and fry until golden and crispy (approximately 8-10 minutes), stirring occasionally. Season with salt and pepper, then drain on paper towels.

In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons white miso paste, and 1 tablespoon rice vinegar until smooth; set aside as the umami base.

Heat remaining 1 tablespoon neutral oil in a large, heavy-bottomed pot over medium heat. Add diced onion and cook for 3-4 minutes until translucent and fragrant.

Add diced carrots to the pot and cook for 2 minutes, stirring frequently to ensure even cooking.

Add 300 grams arborio rice to the pot and stir constantly for 2 minutes to toast the grains lightly, ensuring each grain is coated with oil.

Pour the umami miso-soy mixture into the rice and stir until fully absorbed (approximately 1 minute).

Begin adding warm vegetable broth one ladle at a time (approximately 150 milliliters per addition), stirring frequently. Wait until each addition is mostly absorbed before adding the next ladle. This process should take 18-20 minutes total.

While the risotto cooks, prepare the vegan cashew cream: blend 200 grams vegan cream cheese alternative with 50 milliliters plant-based milk, 2 teaspoons sesame oil, and 1 tablespoon nutritional yeast until completely smooth and creamy. Season with white pepper to taste.

When the rice is creamy and al dente (tender but with slight firmness in the center), remove from heat.

Gently fold the diced avocado into the risotto, being careful not to break the pieces. The residual heat will warm the avocado without cooking it.

Divide the risotto among four serving bowls, creating a small well in the center of each portion.

Spoon 2-3 tablespoons of the cashew cream into the well of each risotto bowl.

Arrange crispy potato crisps vertically on top of each serving for height and textural contrast.

Garnish with fresh chopped chives and a light drizzle of sesame oil.

Serve immediately while the risotto is warm and the potato crisps maintain their crispness.

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