Spice Blend with Miso for Vegan Spring Risotto

Vegetables (onion, roasted garlic), herbs (parsley, thyme, marjoram, 2% sage, 2% rosemary, basil), 25% miso
powder (soya beans, rice, salt, water, koji starter), 2% spices (pepper, nutmeg), natural flavouring.


Vegetarian: YES

Vegan: YES

Gluten Free: YES

Nut Free: YES

Spring risotto – with sage and rosemary

Contents: 34g

Usage: 8.5g/150g risotto/500ml water


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Disclaimer: Although great care & due diligence has been taken to avoid cross-contamination, our products are produced in a factory that handles allergens. If you have allergies and would like further information about the measures Verstegen Spices & Sauces are taking on the issue of allergens including nuts, please contact our customer support team.

Recipes using this ingredient


Miso is a fermented soybean paste according to a Japanese recipe with an amazing taste. The addition of Miso gives your dish heartiness that is ideally suited for vegetarian dishes!



Cut the leek and fennel into strips and fry in oil for 5 minutes. Reduce heat, add peas, heat for 2 minutes and set aside. Make a stock by adding the blend to 500 ml of boiling water. Chop the shallot and fry it in oil in a separate pan. Reduce heat, add rice and cook for 3 minutes. Add 1/3 stock, keep stirring and wait until absorbed. Repeat this until the rice is cooked. Turn off the heat and add the vegetables and cheese while stirring. ± 250 grams of vegetables per person

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