Miso Porridge/Risotto

Miso Porridge/Risotto

Risotto/Porridge Ingredients

  • 5 cups water (4 cups for risotto, 5 cups for a more watery congee)
  • 1/2 pack of dashi
  • 1 chunky tablespoon of miso
  • 2 tsp light brown sugar
  • 2 tsp fish sauce
  • 1/8 tsp curry powder
  • 1 1/2 cup cooked short grain rice, plus 1/2 cup to finish

Scallion Oil topping

  • 4 small or 3 large scallions
  • 2 cloves of garlic, thinly shaved
  • 1/3 cup extra virgin olive oil
  • 1/4 tsp fine sea salt


  1. Place all the ingredients for the risotto/porridge into your rice cooker and let it cook as per usual. We use the ‘rice’ mode setting in our Philips pressure cooker
  2. Fry scallions and garlic in a pool of oil until slightly crisp and take it off the heat (occasionally we add shallots and crisp it up together as well)
  3. Assemble once ready! We love adding poached white fish slices to this dish to balance off the heaviness with a light clean protein.

Original recipe from Lady and Pups

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