East-West Risotto - Yoga Journal

East-West Risotto


Sushi rice is a short-grain starchy rice that works just like Italian Arborio to thicken this Asian-flavored dish.

  • SERVINGServings


  • 3 Tbs. low-sodium white miso
  • 2 Tbs. vegetable oil, divided
  • 3 medium Japanese eggplant, cut into 1/2-inch dice (1 lb.)
  • 1 Tbs. minced fresh ginger
  • 3 cloves garlic, minced (1 Tbs.)
  • 1 1/2 cups short-grain sushi rice
  • 2/3 cup sake or dry white wine
  • 1 lb. baby bok choy, cut into 1-inch pieces
  • 6 green onions, sliced (1 cup)
  • 6 oz. shiitake mushrooms, stems removed, sliced
  • 1 1/4 tsp. toasted sesame oil


  1. Combine miso and 6 cups water in large glass measuring cup, and whisk to blend. Heat 5 minutes in microwave, or until boiling. Stir well.
  2. Heat 1 Tbs. oil in deep skillet or Dutch oven over medium-high heat. Add eggplant, and cook 6 to 8 minutes, or until browned and tender, stirring occasionally. Transfer to bowl.
  3. Heat remaining oil in same skillet over medium-high heat. Add ginger and garlic, and sauté 30 seconds, or until fragrant. Add rice, and cook 2 minutes, stirring constantly. Add sake, and cook 1 to 2 minutes, or until liquid is almost completely absorbed. Add 1/2 cup miso broth; cook and stir until broth is almost absorbed. Continue adding broth, 1/2 cup at a time, and cook 8 minutes, stirring often and allowing rice to absorb most of liquid before adding more.
  4. Stir in bok choy in batches, and cook 3 to 4 minutes, or until leaves are wilted. Add green onions and mushrooms, and cook 10 minutes more, adding liquid 1/2 cup at a time. Stir in eggplant and cook 2 minutes more, or until rice is tender and eggplant is hot. Remove from heat, stir in sesame oil, and season with salt and pepper.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 325
  • Carbohydrate Content: 55 g
  • Fat Content: 6 g
  • Fiber Content: 6 g
  • Protein Content: 7 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 386 mg
  • Sugar Content: 6 g