Fusion Risotto with Miso Mushrooms & Pak Choi
with sesame seeds, cream cheese & chili pepper
Miso is a Japanese seasoning paste with a strong umami flavour. 'Umami' in Japanese means 'savoury' or 'deliciousness' and is 1 of the 5 basic flavours.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
75 g
Risotto rice
½ piece
Red onion
½ piece
Garlic
15 g
White miso paste
(Contains Soy, Wheat)
25 g
Cream cheese
(Contains Milk)
½ piece
Pak choi
¼ piece
Red chili pepper
½ sachet(s)
Korean-style spice mix
(Contains Wheat, Sesame, Soy)
15 g
Chopped cashews
(Contains Cashews May be present Peanuts, Tree nuts, Sesame)
125 g
Chestnut mushrooms
½ sachet(s)
Sesame seeds
(Contains Sesame May be present Tree nuts, Peanuts)
Not included in your delivery
1 tablespoon
[Plant-based] butter
300 milliliters
Low sodium mushroom or vegetable stock
¼ tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Prepare the stock. Chop the onion and crush or mince the garlic. Deseed and finely chop the red chili pepper.* Slice the mushrooms. Remove and discard the base of the pak choi and then finely chop, making sure to keep the stem and leaves separate.
*Take care, this ingredient is spicy! Use as preferred.
Melt half of the butter in a pot or saucepan over medium-high heat. Fry the garlic and onion for 1 minute, then stir in the risotto rice and toast the grains for 1 minute. Pour in a third of the stock and allow to slowly incorporate, stirring regularly.
Repeat with the rest of the stock, adding it in two more batches. The risotto is done when the rice is soft but still al dente. This should take around 25 - 30 minutes. Add extra water and cook longer if you'd prefer the risotto to be less al dente.
Melt the rest of the butter in a frying pan over medium-high heat. Fry the mushrooms for 3 minutes, then add the red chili pepper and fry for 2 - 3 more minutes. Take the pan off the heat, then stir in the miso paste* and transfer to a bowl. Set aside until ready to serve.
*Take care, this ingredient is salty! Add gradually as preferred.
Heat the sunflower oil in the same frying pan over medium-high heat. Fry the pak choi stems for 1 - 2 minutes, then add the leaves and fry for 1 more minute.
Take the risotto off the heat and stir in the pak choi, cream cheese and Korean-style spices. Season to taste with salt and pepper. Serve the risotto on deep plates and top with the miso mushrooms. Garnish with the sesame seeds and the cashews.