Asian-Inspired Risotto with Miso Eggplant
with mushrooms and edamame
This recipe provides 309g vegetables per portion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
125 g
Mushrooms
½ piece
Onion
1 piece
Garlic
¼ bunch
Scallions
75 g
Risotto rice
½ piece
Eggplant
20 g
Ginger stir-fry sauce
(Contains: Gluten, Sesamzaad, Soja)
25 g
White miso paste
(Contains: Gluten, Soja, Tarwe)
25 g
Edamame
(Contains: Soja)
½ sachet(s)
Sesame seeds
(Contains: Sesamzaad May be present: Walnoten, Hazelnoten, Noten, Macadamianoten, Cashewnoten, Paranoten, Pecannoten, Amandelnoten, Pinda's, Pistachenoten)
Not included in your delivery
150 milliliters
Low sodium vegetable stock
1.5 tablespoon
Sunflower oil
½ teaspoon
Cane sugar
to taste
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C. Prepare the stock.
- Slice the mushrooms, finely chop the onion and press or mince the garlic.
- Slice the scallions into thin rings. Set some of the greens aside to use as a garnish.
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat and fry the mushrooms for 4 - 5 minutes. Remove from the pan and set aside.
- In the same frying pan, heat another drizzle of sunflower oil over medium-high heat and fry the onion and garlic for 1 minute.
- Add the risotto rice and fry for 1 minute. Add a third of the stock and let the rice slowly absorb it, stirring regularly. Once it has been absorbed, pour in another third of the stock, and repeat for the rest of the stock. Cook the risotto for 20 - 25 minutes over low heat.
- Cut the eggplant in half lengthways, and score the flesh in a criss-cross pattern.
- Heat a drizzle of sunflower oil in a large wok or deep frying pan over medium-high heat and fry the eggplant for 4 minutes on each side.
- Add the scallions when there is 1 minute left.
- In a small bowl, mix the ginger stir-fry sauce with the sugar and half of the miso paste*.
*Take care, this ingredient is salty! Add gradually as preferred.
- Pour the marinade into the wok or deep frying pan and fry for 1 minute, or until the marinade has thickened.
- Put the eggplant in the pan face-down and mix it with the marinade and scallions.
- Place the eggplant face-up in an oven dish and pour the marinade left in the pan over the top.
- Roast the eggplant in the oven for 10 - 15 minutes.
- Stir the mushrooms and the rest of the miso paste* through the risotto, along with some soy sauce and pepper to taste.
*Take care, this ingredient is salty! Add gradually as preferred.
- Serve the risotto on deep plates with the eggplant on top.
- Garnish with the edamame, sesame seeds and the reserved scallions.
