Asian Risotto [vegan] [gluten free]

Name: Asian Risotto [vegan] [gluten free]
Prep time: 15 min
Total time: 30 min
Ingredients: 125g frozen edamame beans [4.4 oz / US 1 cup]; 125g frozen peas [4.4 oz / US 1 cup]; 125g pak choi [4.4 oz]; 1 onion finely chopped; 3 garlic cloves (crushed); 300g risotto rice [10.5oz / US 1 1/2 cups]; 175ml (vegan) white wine [6 fl oz / US 3/4 cup]; up to 500ml warm vegetable stock [17 fl oz / US 2 cups]; 200ml light coconut milk [6.75 fl oz / US just over 3/4 cup]; 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

Published on July 16, 2015 | In Asian | By theflexitarian |

1 Comments

- Prep Time
- 15 Minutes
- Cook Time
- 30 Minutes
- Difficulty Level

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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.

Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Soya-Free, Vegan

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Ingredients

125g frozen edamame beans [4.4 oz / US 1 cup]
125g frozen peas [4.4 oz / US 1 cup]
125g pak choi [4.4 oz]
1 onion finely chopped
3 garlic cloves (crushed)
300g risotto rice [10.5oz / US 1 1/2 cups]
175ml (vegan) white wine [6 fl oz / US 3/4 cup]
up to 500ml warm vegetable stock [17 fl oz / US 2 cups]
200ml light coconut milk [6.75 fl oz / US just over 3/4 cup]
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

Instructions

Heat some olive oil in a large saucepan. Gently fry 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 stock one ladle at the time, making sure all 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 minute until 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.