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–+ servings
Asian Risotto [vegan] [gluten free] by The Flexitarian

Asian Risotto [vegan] [gluten free]

Creamy and silky, this Asian risotto is absolutely delicious!
5 from 2 votes
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Rice & Grains
Cuisine Asian
Servings 6 servings
Calories 287 kcal

Equipment

large pan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • olive oil
  • 1 onion finely chopped
  • 3 garlic cloves - crushed
  • 2 lemongrass stalks
  • 300 g risotto rice
  • 175 ml vegan white wine
  • up to 500ml warm vegetable stock
  • 200 ml light coconut milk
  • 1 Tbsp grated ginger to taste
  • 125 g frozen peas
  • 125 g frozen edamame beans
  • 125 g pak choi
  • small bunch spring onions
  • bunch of coriander
  • salt & pepper
  • soy sauce to serve

Instructions
 

  • Heat some olive oil in a large saucepan. Gently fry the onion, garlic and very finely chopped lemongrass until golden.
    olive oil, 1 onion finely chopped, 3 garlic cloves - crushed, 2 lemongrass stalks
  • Stir in the rice and coat all over with the oil. Cook for a few minutes until the rice is translucent.
    300 g risotto rice
  • Add the wine and cook until it is all absorbed.
    175 ml vegan white wine
  • Add the stock one ladle at the time, making sure all the liquid is absorbed before you add the next one.
    up to 500ml warm vegetable stock
  • When you see that the rice is almost cooked, add the coconut milk, grated ginger to taste, peas, edamame, and finely chopped pak choi.
    200 ml light coconut milk, 1 Tbsp grated ginger to taste, 125 g frozen peas, 125 g frozen edamame beans, 125 g pak choi
  • Cook for a few minutes until the vegetables are hot. If it is too dry add more vegetable stock. Season to taste.
    salt & pepper
  • Serve with soy sauce plus a sprinkle of finely chopped spring onions and coriander leaves on top.
    small bunch spring onions, bunch of coriander, soy sauce to serve

Nutrition

Serving: 1servingCalories: 287kcalCarbohydrates: 50gProtein: 7gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.002gSodium: 373mgPotassium: 298mgFiber: 4gSugar: 4gVitamin A: 1267IUVitamin C: 21mgCalcium: 52mgIron: 3mg

Find this recipe online:

Asian Risotto [vegan] [gluten free]

https://theflexitarian.co.uk/recipe-items/asian-risotto-vegan-gluten-free/