Check out the original recipe on the Bosh site here. Watch the video here.
Ingredients
- 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
- Trim and thinly slice the spring onions
- Peel and grate the garlic
- Peel the ginger by scraping off the skin with a spoon, then grate it
- Rip the stem from the chili, cut it in half lengthways and remove the seeds (if you like), then finely chop
- Roughly chop the cashews
- Pick the coriander leaves and finely chop the stems
- Roughly chop the shiitake mushrooms
- Trim and finely dice the white part of the bok choy and roughly shred the green part
- Heat the stock and water in the medium saucepan and keep over a low heat
- Trim and finely dice the broccoli stalks, keeping the florets whole
- Cut the lime into wedges
- Warm both the oils over medium heat in the large stockpot
- Add three-quarters of the spring onions, the garlic, ginger, chili, and coriander
stems and cook, stirring, for 2 minutes - Add the chopped cashews and white miso paste and stir for 1 minute
- Add the shiitake mushrooms and stir for 2 minutes
- Add the white shreds of bok choy and stir for 1 minute
- Add the risotto rice and stir for 1 minute
- Add ¾ cup of the hot stock to the stockpot and stir continuously until all
the liquid has been absorbed - Repeat this process three more times until you’re left with ¾ cup of stock
- Add the stalks of the broccoli after the rice has been cooking for 10 minutes
- Add the remaining bok choy, peas or edamame, and Broccolini florets and fold them into the risotto for 30 seconds
- Add the remaining stock and the soy sauce and stir until the liquid has been absorbed and the risotto has a creamy consistency
- The rice should take about 20 minutes to cook – the grains should be tender but still with a little bite
- Add half of the coriander leaves and half the remaining spring onions to the risotto and fold them in
- 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.
- Serve immediately, with lime wedges