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Asian risotto (low-fat)
Asian risotto (low-fat)
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate vegetarian dishes with this creative Asian-inspired risotto.
Ingredients:
  • 90g (about 1 bunch) coriander
  • 46.00 gm vegetable oil
  • 2 garlic cloves, chopped
  • 20.00 ml grated fresh ginger
  • 1 onion, sliced
  • 1 stem lemongrass, white part only, finely chopped
  • 1 red chilli, seeds removed, finely chopped
  • 1 red capsicum, seeds removed, finely sliced
  • 330g rice
  • 250ml white wine
  • 800ml vegetable liquid stock
  • 100g snake beans or thinly sliced green beans
  • 100g fresh shiitake mushrooms (optional)
  • Juice of 1 lime
  • 40.00 ml ketjap manis (see note)
  • 48.80 gm fish sauce
  • 125.00 ml mixed Asian herbs (see note) (such as Thai basil and Vietnamese mint)
Instructions:
  • Divide coriander into stalks and leaves, then roughly chop both. Keep aside.
  • In a deep frypan, heat 1 1/2 tablespoons of oil. Add half of the garlic, ginger, onion, lemongrass, chili, capsicum, and coriander stalks. Sauté over medium heat for 1-2 minutes. Mix in the rice, lower the heat, and cook for another minute. Pour in the wine and cook until the liquid evaporates. Gradually add 1 cup of stock at a time, stirring constantly. Add the beans and cook for 2 minutes. Turn off the heat, loosely cover with a lid to finish.
  • In a frypan, heat the rest of the oil and cook the remaining garlic and shiitake over high heat for 1-2 minutes until the mushrooms begin to soften. Set aside.
  • Combine lime juice, ketjap manis, fish sauce, and herbs (including coriander leaves) with the risotto. Top with lightly-fried shiitake mushrooms before serving in bowls.

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