Asian-Style Mushroom Risotto

Nutrition per serve

Ingredients

• 1pcs spring onion
• 200g mushrooms
• 1pcs pak choy
• 1clove garlic
• 1pcs ginger
• 20g Asian-style stock powder
• 150g arborio rice
• 40g roasted cashews
• 625ml (2½ cups) boiling water
• 30ml vegetable oil
• 10ml soy sauce
• 3ml chilli flakes

Method

1. Step 1 — Prep ingredients
   Thinly slice the spring onion. Wipe the mushrooms clean, then thinly slice. Trim the pak choy and separate the leaves. Crush or finely chop 1 garlic clove. Peel and finely grate half the ginger*. Put 1 tbs stock powder* in a heatproof jug, add 625ml (2½ cups) boiling water and stir to dissolve.
2. Step 2 — Start risotto
   Heat 1 tbs vegetable oil in a medium deep frypan over medium heat. Cook the spring onion, garlic and ginger, stirring, for 3 mins or until softened. Add the mushrooms and cook, stirring, for 4 mins or until softened. Add the rice and cook, stirring, for 30 secs or until the grains are well coated.
3. Step 3 — Simmer risotto
   Add the stock to the rice mixture, then reduce the heat to low and cook, covered, for 15 mins. Put the pak choy in a single layer on top of the risotto and drizzle with 2 tsp soy sauce. Cook, covered, for a further 2 mins or until most of the liquid is absorbed and the rice is almost tender. Remove the pan from the heat. Stand for 5 mins. Taste, then season with salt and pepper.
4. Step 4 — Toast chilli cashews
   While the risotto is standing, heat 1 tbs vegetable oil in a small frypan over medium-high heat (see Kitchen notes). Toast the cashews and ½ tsp chilli flakes, tossing, for 1 min or until toasted. Remove the pan from the heat. Season with salt.
5. Step 5 — Serve up
   Divide the risotto and pak choy among bowls. Top with the chilli cashews and enjoy!
6. Step 6 — Kitchen notes
   If you aren't keen on chilli, serve the cashews plain (there's no need to toast them). ~ Risotto is best served immediately after cooking and standing, as the rice will continue to soak up the liquid and may become stodgy. If this happens, simply add a little extra boiling water to loosen the risotto.

Allergens

Sojabohnen, Gluten, Sesamsamen, Sulfit, Wheat, Cashew