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    Monday, November 16, 2015

    Asian-style risotto Recipe

    Asian-style risotto Recipe
            1 onion, finely chopped
        2 garlic cloves, crushed
        2.5cm piece ginger, peeled, grated

        1.25 litres (5 cups) Campbell's Real Stock Vegetable
        2 tablespoons soy sauce
        1 tablespoon sesame oil
        3 tablespoons sunflower oil
        1 1/4 cups (300g) SunRice Arborio Risotto Rice
        350g mixed exotic mushrooms
        2 tablespoons chopped fresh coriander
        Freshly ground pepper

    Asian-style risotto Recipe

        Step 1

        Put the stock and soy sauce in a saucepan and bring to a very gentle simmer. Keep it simmering.
        Step 2

        Heat the sesame oil and 1 tablespoon of sunflower oil in a saucepan over a medium heat. Add onion, garlic and ginger and cook for 5 minutes or until soft. Stir in rice. Add a ladleful (about 1 cup/250ml) of simmering stock to rice and stir until liquid is absorbed. Continue to add a ladleful of stock at a time. Let absorb before adding more.
        Step 3

        Before adding the last of the stock, thickly slice the large mushrooms. Heat the remaining oil in a frying pan over a high heat. Add the mushrooms and cook for 2-3 minutes until golden.
        Step 4

        Add coriander, mushrooms and stock to rice and stir until liquid is absorbed and rice is tender. Season.
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    Item Reviewed: Asian-style risotto Recipe Rating: 5 Reviewed By: Mrs. Chef
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