Recipes Asian risotto (low fat)

Recipes Asian risotto (low fat)

Recipes Asian risotto (low fat)

Recipes Asian risotto (low fat) Spice up vegetarian meals with this clever Asian twist on traditional risotto. Asian risotto (low fat)

Ingredients

  • 90g (about one bunch) coriander
  • 2 1/2 tablespoons veggie oil
  • two garlic cloves, chopped
  • one tablespoon grated fresh ginger
  • 1 red onion, sliced up
  • one stem lemongrass, white part only, carefully cut
  • one red chilli, seeds removed, finely cut
  • 1 reddish colored capsicum, seed products removed, finely sliced
  • 1/2 cups (330g) arborio grain
  • a single cup (250ml) white wine
  • 800ml Massel vegetable water share
  • 100g snake coffee beans or thinly sliced natural coffee beans
  • 100g fresh shiitake mushrooms (optional)
  • Juice of 1 lime green
  • 2 tablespoons ketjap manis (see note)
  • 2 tablespoons fish spices
  • 1/2 mug mixed Asian herbs (see note) (such as Asian basil and Vietnamese mint)

Technique

  • Step one Separate stalks and leaves of coriander and approximately chop both. Set apart.
  • Step two Heat 1/2 tablespoons oil within a strong frypan, add fifty percent the garlic, the particular ginger, onion, lemongrass, chilli, capsicum plus coriander stalks. Make for 1-2 mins over medium temperature, then add the particular rice, reduce temperature to low, plus cook for the further minute. Mix in wine plus continue to make until there is liquefied left. Add share 1 cup at the same time, stirring continuously in order to prevent from getting. Stir in coffee beans and cook for just two minutes. Switch off heat and cover up loosely having a lid.
  • Step three Heat remaining oil within a frypan, add remaining garlic and shiitake plus cook over high heat intended for 1-2 minutes or until mushrooms begin in order to soften. Set aside.
  • Step 4

    Add the lime green juice, ketjap manis, fish sauce plus herbs – including coriander leaves — to the risotto, and stir in order to combine. Serve the risotto in containers topped using the lightly-fried shiitake.