Asian Style Risotto | BOSH!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1

Step 2

Trim and thinly slice the spring onions

Step 3

Peel and grate the garlic

Step 4

Peel the ginger by scraping off the skin with a spoon, then grate it

Step 5

Rip the stem from the chilli, cut it in half lengthways and remove the seeds (if you like), then finely chop

Step 6

Roughly chop the cashews

Step 7

Pick the coriander leaves and finely chop the stems

Step 8

Roughly chop the shiitake mushrooms

Step 9

Trim and finely dice the white part of the pak choi and roughly shred the green part

Step 10

Heat the stock and water in the medium saucepan and keep over a low heat

Step 11

Trim and finely dice the broccoli stalks, keeping the florets whole

Step 12

Cut the lime into wedges

Step 13

Step 2

Step 14

Warm both the oils over a medium heat in the large stock pot

Step 15

Add three-quarters of the spring onions, the garlic, ginger, chilli and coriander stems and cook, stirring, for 2 minutes

Step 16

Add the chopped cashews and white miso paste and stir for 1 minute

Step 17

Add the shiitake mushrooms and stir for 2 minutes

Step 18

Add the white shreds of pak choi and stir for 1 minute

Step 19

Add the risotto rice and stir for 1 minute

Step 20

Step 3

Step 21

Add 200ml of the hot stock to the stock pot

Step 22

Stir continuously until all the liquid has been absorbed

Step 23

Repeat this process three more times until you’re left with 200ml stock

Step 24

Add the stalks of the broccoli after the rice has been cooking for 10 minutes

Step 25

Add the remaining pak choi, peas or edamame, and Tenderstem broccoli florets and fold them into the risotto for 30 seconds

Step 26

Add the remaining stock and the soy sauce and stir until the liquid has been absorbed and the risotto has a creamy consistency

Step 27

The rice should take about 20 minutes to cook – the grains should be tender but still with a little bite

Step 28

Step 4

Step 29

Add half of the coriander leaves

Step 30

Half the remaining spring onions to the risotto and fold them in

Step 31

Taste the risotto and season to perfection with salt and pepper (and more soy sauce if you wish)

Step 32

Plate up the risotto, top with the remaining coriander leaves and spring onions and serve immediately, with lime wedges

Step 33

Step 5