Name: Asian-style risotto
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Cuisine: asian
Ingredients: 1.25 litres (5 cups) vegetable liquid stock; 42.00 gm soy sauce; 20.00 ml sesame oil; 55.20 gm sunflower oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 2.5cm piece ginger, peeled, grated; 300g rice; 350g mixed exotic mushrooms; 40.00 ml chopped fresh coriander; Freshly ground pepper

Asian-style risotto

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Elevate your day with a flavorful Asian-inspired vegetarian risotto!

Ingredients:

1.25 litres (5 cups) vegetable liquid stock
42.00 gm soy sauce
20.00 ml sesame oil
55.20 gm sunflower oil
1 onion, finely chopped
2 garlic cloves, crushed
2.5cm piece ginger, peeled, grated
300g rice
350g mixed exotic mushrooms
40.00 ml chopped fresh coriander
Freshly ground pepper

Instructions:

Combine the stock and soy sauce in a saucepan and gently bring to a simmer. Maintain a gentle simmer.
In a saucepan over medium heat, warm sesame oil and 1 tablespoon of sunflower oil. Saute onion, garlic, and ginger until soft, about 5 minutes. Mix in the rice, then add a ladleful (about 1 cup/250ml) of hot stock. Stir until liquid is absorbed. Repeat with remaining stock, adding one ladleful at a time, allowing it to absorb before adding more.
Slice the large mushrooms thickly before adding the last of the stock. Heat the remaining oil in a frying pan over high heat and cook the mushrooms for 2-3 minutes until golden.
Stir in coriander, mushrooms, and stock to rice until liquid is absorbed and rice is tender. Season to taste.

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