Check out the original recipe on the Bosh site here. Watch the video here.

Ingredients

From Bosh.TV

• 8 spring onions 2 large garlic cloves
• 1-inch piece fresh ginger 1 fresh green chili
• ¼ c cashews 6 Tbsp fresh coriander
• 8 ozs shiitake mushrooms 8 ozs baby bok choi (2 small)
• 2 cups vegetable stock mixed with 2 cups water
• 8 ozs broccolini (at Horrocks) 1 lime
• 1 tbsp olive oil 1 tbsp sesame oil
• 2 tbsp white miso paste 8 ozs risotto rice
• 1/3 cup frozen peas or edamame beans 1 tbsp soy sauce, or to taste
• Salt and black pepper

Directions

1. Trim and thinly slice the spring onions
2. Peel and grate the garlic
3. Peel the ginger by scraping off the skin with a spoon, then grate it
4. Rip the stem from the chili, cut it in half lengthways and remove the seeds (if you like), then finely chop
5. Roughly chop the cashews
6. Pick the coriander leaves and finely chop the stems
7. Roughly chop the shiitake mushrooms
8. Trim and finely dice the white part of the bok choy and roughly shred the green part
9. Heat the stock and water in the medium saucepan and keep over a low heat
10. Trim and finely dice the broccoli stalks, keeping the florets whole
11. Cut the lime into wedges
12. Warm both the oils over medium heat in the large stockpot
13. Add three-quarters of the spring onions, the garlic, ginger, chili, and coriander
    stems and cook, stirring, for 2 minutes
14. Add the chopped cashews and white miso paste and stir for 1 minute
15. Add the shiitake mushrooms and stir for 2 minutes
16. Add the white shreds of bok choy and stir for 1 minute
17. Add the risotto rice and stir for 1 minute
18. Add ¾ cup of the hot stock to the stockpot and stir continuously until all
    the liquid has been absorbed
19. Repeat this process three more times until you’re left with ¾ cup of stock
20. Add the stalks of the broccoli after the rice has been cooking for 10 minutes
21. Add the remaining bok choy, peas or edamame, and Broccolini florets and fold them into the risotto for 30 seconds
22. Add the remaining stock and the soy sauce and stir until the liquid has been absorbed and the risotto has a creamy consistency
23. The rice should take about 20 minutes to cook – the grains should be tender but still with a little bite
24. Add half of the coriander leaves and half the remaining spring onions to the risotto and fold them in
25. Taste the risotto and season to perfection with salt and pepper (and more soy sauce if you wish), top with the remaining coriander leaves and spring onions.
26. Serve immediately, with lime wedges