Asian-style risotto Recipe
Ingredients
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
Method
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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