Asian Style Risotto
We decided to take risotto on a little bit of a world tour! Cooked much like a traditional risotto, we’ve used Asian flavours and vegetables to make it spicy, peppery and deliciously complex. Taste and adjust your seasoning so the spice levels are where you want them – and feel free to use a bit of hot sauce at the end to up the fire.
Serves
Ingredients
For the recipe
<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 tbsp toasted sesame oil<item-todo-done><item-todo-done>8 spring onions<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>5cm ginger fresh<item-todo-done><item-todo-done>1 green chilli<item-todo-done><item-todo-done>50g cashews<item-todo-done><item-todo-done> small bunch of coriander<item-todo-done><item-todo-done>250g Shiitake mushrooms<item-todo-done><item-todo-done>200g pak choi<item-todo-done><item-todo-done>500ml vegetable stock - mixed with 500m boiling water<item-todo-done><item-todo-done>200g tenderstem broccoli<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>2 tbsp white miso paste<item-todo-done><item-todo-done>225g risotto rice<item-todo-done><item-todo-done>1 tbsp soy sauce<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>100g frozen peas<item-todo-done>
Before you start
Fine grate or microplane | Medium saucepan | Large Stock pot
First, prep your ingredients
- Trim and thinly slice the spring onions
- Peel and grate the garlic
- Peel the ginger by scraping off the skin with a spoon, then grate it
- Rip the stem from the chilli, cut it in half lengthways and remove the seeds (if you like), then finely chop
- Roughly chop the cashews
- Pick the coriander leaves and finely chop the stems
- Roughly chop the shiitake mushrooms
- Trim and finely dice the white part of the pak choi and roughly shred the green part
- Heat the stock and water in the medium saucepan and keep over a low heat
- Trim and finely dice the broccoli stalks, keeping the florets whole
- Cut the lime into wedges
Warm both the oils over a medium heat in the large stock pot
- Add three-quarters of the spring onions, the garlic, ginger, chilli and coriander stems and cook, stirring, for 2 minutes
- Add the chopped cashews and white miso paste and stir for 1 minute
- Add the shiitake mushrooms and stir for 2 minutes
- Add the white shreds of pak choi and stir for 1 minute
- Add the risotto rice and stir for 1 minute
Add 200ml of the hot stock to the stock pot
- Stir continuously until all the liquid has been absorbed
- Repeat this process three more times until you’re left with 200ml stock
- Add the stalks of the broccoli after the rice has been cooking for 10 minutes
- Add the remaining pak choi, peas or edamame, and Tenderstem broccoli florets and fold them into the risotto for 30 seconds
- Add the remaining stock and the soy sauce and stir until the liquid has been absorbed and the risotto has a creamy consistency
- The rice should take about 20 minutes to cook – the grains should be tender but still with a little bite
Add half of the coriander leaves
- Half the remaining spring onions to the risotto and fold them in
- Taste the risotto and season to perfection with salt and pepper (and more soy sauce if you wish)
- Plate up the risotto, top with the remaining coriander leaves and spring onions and serve immediately, with lime wedges