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Asian Style Risotto

  • Super simple
  • 0:30 m
  • 16 ingredients

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: 4

Ingredients

For the recipe

  • 1 tbsp olive oil
  • 1 tbsp toasted sesame oil
  • 8 spring onions
  • 2 garlic cloves
  • 5cm ginger fresh
  • 1 green chilli
  • 50g cashews
  • small bunch of coriander
  • 250g Shiitake mushrooms
  • 200g pak choi
  • 500ml vegetable stock - mixed with 500m boiling water
  • 200g tenderstem broccoli
  • 1 lime
  • 2 tbsp white miso paste
  • 225g risotto rice
  • 1 tbsp soy sauce
  • Salt & pepper to taste
  • 100g frozen peas

Before you start

Fine grate or microplane | Medium saucepan | Large Stock pot

Step 1

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

Ingredients

  • 1 tbsp olive oil
  • 8 spring onions
  • 2 garlic cloves
  • 5cm ginger fresh
  • 1 green chilli
  • 50g cashews
  • small bunch of coriander
  • 250g Shiitake mushrooms
  • 200g pak choi
  • 500ml vegetable stock - mixed with 500m boiling water
  • 200g tenderstem broccoli
  • 1 lime

Step 2

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

Ingredients

  • 1 tbsp toasted sesame oil
  • 2 tbsp white miso paste
  • 225g risotto rice
  • 100g frozen peas

Step 3

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

Ingredients

  • 1 tbsp soy sauce

Step 4

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

Ingredients

  • Salt & pepper to taste