Step 1

Heat olive oil in a large saute pan and over medium heat.

Step 2

Add onion and cook stirring occasionally until onion is translucent and starts to brown, about 7 minutes. Stir in garlic and cook for 30 more seconds.

Step 3

Add tomato paste and Miso paste and stir for 1 minute.

Step 4

Add cherry tomatoes and cook for 2 minutes.

Step 5

Stir in Arborio rice and toast stirring constantly for a few minutes. Ladle in 3 cups of vegetable broth, give everything a stir and simmer on a medium low heat until rice absorbs all liquid.

Step 6

Continue adding broth, 1-2 ladles at a time until rice is fully cooked.

Step 7

Stir in vegan butter, adjust salt and pepper if needed and remove pan from the heat.

Step 8

Divide risotto among serving bowls, sprinkle with fresh parsley and Parmesan shavings and serve.