Asian Risotto

Ingredients (serves 4)

90g (about 1 bunch) coriander
2 1/2 tbs vegetable oil
2 garlic cloves, chopped
1 tbs 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 (330g) arborio rice
1 cup (250ml) white wine
800ml vegetable stock
100g snake beans or thinly sliced green beans
100g fresh shiitake mushrooms (optional)
Juice of 1 lime
2 tbs ketjap manis
2 tbs fish sauce
1/2 cup mixed Asian herbs (such as Thai basil and Vietnamese mint)

Method

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.

Recipe and Image Source: Taste.com.au

Filed under: Recipes

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