Asian risotto (low-fat)
- 09.03.2017
- 846
Liven up vegetarian meals with this clever Asian twist on traditional risotto.
Recipe «Asian risotto (low-fat)» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 90g coriander, 2 1/2 tbsp vegetable oil, 2 garlic cloves, chopped, 1 tbsp 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 , 1 1/2 cups arborio rice, 1 cup white wine, 800ml Massel vegetable liquid stock, 100g snake beans or thinly sliced green beans, 100g fresh shiitake mushrooms, Juice of 1 lime, 2 tbsp ketjap manis, 2 tbsp fish sauce.
Ingredients:
- 90g coriander
- 2 1/2 tbsp vegetable oil
- 2 garlic cloves, chopped
- 1 tbsp 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
- 1 1/2 cups arborio rice
- 1 cup white wine
- 800ml Massel vegetable liquid stock
- 100g snake beans or thinly sliced green beans
- 100g fresh shiitake mushrooms
- Juice of 1 lime
- 2 tbsp ketjap manis
- 2 tbsp fish sauce
- 1/2 cup mixed Asian herbs
Instructions
- Separate stalks and leaves of coriander and roughly chop both. Set aside.
- Heat 1 1/2 tablespoons oil in a deep frypan, add half the garlic, the ginger, onion, lemongrass, chilli, capsicum and coriander stalks. Cook for 1-2 minutes over medium heat, then add the rice, reduce heat to low, and cook for a further minute. Stir in wine and continue to cook until there's no liquid left. Add stock 1 cup at a time, stirring continuously to prevent from catching. Stir in beans and cook for 2 minutes. Turn off heat and cover loosely with a lid.
- Heat remaining oil in a frypan, add remaining garlic and shiitake and cook over high heat for 1-2 minutes or until mushrooms start to soften. Set aside.
- Add the lime juice, ketjap manis, fish sauce and herbs - including coriander leaves - to the risotto, and stir to combine. Serve the risotto in bowls topped with the lightly-fried shiitake.