Main Asian

Asian risotto (low-fat)

Name: Asian risotto (low-fat)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 90g (about 1 bunch) coriander; 2 1/2 tablespoons vegetable oil; 2 garlic cloves, chopped; 1 tablespoon 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 tablespoons ketjap manis (see note); 2 tablespoons fish sauce; 1/2 cup mixed Asian herbs (see note) (such as Thai basil and Vietnamese mint)

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Liven up vegetarian meals with this clever Asian twist on traditional risotto.

90g (about 1 bunch) coriander
2 1/2 tablespoons vegetable oil
2 garlic cloves, chopped
1 tablespoon 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 tablespoons ketjap manis (see note)
2 tablespoons fish sauce
1/2 cup mixed Asian herbs (see note) (such as Thai basil and Vietnamese mint)

Method

1.

Separate stalks and leaves of coriander and roughly chop both. Set aside.
2.

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.
3.

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.
4.

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.