Directions

1. Bring broth to a gentle simmer in a large saucepan.

2. Heat oil in a large, high-sided skillet over medium. Add shallots and cook until soft, about 3 minutes. Increase heat to medium-high and add mushrooms. Cook for 6 to 7 minutes, until mushrooms soften. Stir in garlic and thyme; cook 2 more minutes, stirring often.

3. Reduce heat back to medium, and add rice and miso paste; cook until grains begin to crackle, about 2 minutes. Stir in wine and cook until most of the liquid evaporates, about 2 minutes.

4. Add broth to rice in ¾-cup increments, stirring constantly and allowing liquid to absorb fully before adding more, until rice is al dente and surrounded by fluid, about 25 to 30 minutes. (It should take 3 to 4 minutes for each addition to be absorbed.)

5. Add peas and continue cooking until the rice is creamy, about 5 more minutes. Remove from heat and stir in tahini, black pepper, and lemon zest. Taste and adjust seasonings as needed (you may want extra salt if your broth was a lower-sodium variety). Serve immediately.