Preparation time: 45 minutes
Servings: 2
Give your risotto an Asian twist with this recipe! It is also very easy to make this dish vegan: all you have to do is replace the oyster sauce and the parmesan cheese (see the suggestions at the bottom of the recipe).
INGREDIENTS
- 200g arborio rice
- 125g shiitake mushrooms, sliced
- 60g asparagus
- 1 shallot, finely chopped
- 2 garlic cloves, crushed
- 2 Tbsp olive oil
- 1Tbsp Lee Kum Kee Premium Light Soy Sauce
Stock:
- 2 Tbsp Lee Kum Kee Premium Oyster Sauce with 400ml water
- Approx. 600ml water
Garnish:
- Parmesan cheese, grated
- Parsley (optional)
Vegan alternatives:
- Lee Kum Kee Mushroom Vegetarian Stir-Fry Sauce
- Ground cashew nuts
PREPARATION
Add oil into a pan over a medium heat. Add chopped shallots and cook for 2-3 minutes until they are softened. Then add the crushed garlic and cook for another minute before adding sliced shiitake mushrooms. Sauté mushroom for another 4 minutes until they are softened.
Add arborio rice and turn up the heat. Keep stirring until the rice is incorporated evenly with the other ingredients. Cook for another 6 minutes, until the rice is lightly toasted with a golden colour. Add asparagus and keep stirring.
Add stock. Stir well and wait for most of the liquid to be absorbed before adding more water – it will take about 20 minutes to cook the rice. Putting the lid on will help speed up this process. Add asparagus and keep stirring.
Once the rice is cooked, add the soy sauce to taste. Stir well, then remove from heat.
Top with the grated Parmesan cheese, garnish with parsley, and enjoy!
To veganize this recipe:
- Instead of the oyster sauce, use the vegan-friendly Lee Kum Kee Mushroom Vegetarian Stir-Fry Sauce
- Instead of the Parmesan cheese, use ground cashew nuts