Creamy and silky, this Asian risotto is absolutely delicious!
Creamy and silky, this Asian risotto is absolutely delicious! It makes a nice change from traditional cheese versions. This recipe is a favourite with my kids.
It is best served with soy sauce and a sprinkle of coriander and spring onions on top.
I created this recipe as part of the Food Waste Challenge from AO.com.
You can transform any leftovers into some scrumptious Risotto Fritters. Click here to find out how.
If you are looking to reduce food waste make sure you have a look at my other leftover recipes.
Asian Risotto [vegan] [gluten free]
Disclaimer: the equipment list above includes affiliate links to products I use and like.
- 125 g frozen edamame beans
- 125 g frozen peas
- 125 g pak choi
- 1 onion finely chopped
- 3 garlic cloves – crushed
- 300 g risotto rice
- 175 ml vegan white wine
- up to 500ml warm vegetable stock
- 200 ml light coconut milk
- small bunch spring onions
- 2 lemongrass stalks
- 1 Tbsp grated ginger to taste
- bunch of coriander
- extra virgin olive oil
- salt & pepper
- soy sauce to serve
- Heat some olive oil in a large saucepan. Gently fry the onion, garlic and very finely chopped lemongrass until golden.
- Add the rice and coat all over with the oil. Cook for a few minutes until the rice is translucent.
- Add the wine and cook until it is all absorbed.
- Add the stock one ladle at the time, making sure all the liquid is absorbed before you add the next one.
- When you see that the rice is almost cooked, add the coconut milk, grated ginger to taste, peas, edamame and finely chopped pak choi.
- Cook for a few minutes until the vegetables are hot. If it is too dry add more vegetable stock. Season to taste.
- Serve with soy sauce plus a sprinkle of finely chopped spring onions and coriander leaves on top.
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