Fusion Miso Risotto with Parmigiano Reggiano
with edamame-broccolini salad, mushrooms & sesame seedsCalories
:
841 kcalProtein
:
29.4g proteinTotal
:
35 minutesDifficulty
:
EasyEat Me First
Veggie
Allergens:
- Ei
- Gluten
- Tarwe
- Soja
- Sesamzaad
- Milk (including lactose)
This recipe provides 298 grams of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Egg
(Contains: Ei)
½ bunch
Scallions
125 g
Chestnut mushrooms
1 piece
Garlic
15 g
White miso paste
(Contains: Gluten, Tarwe, Soja)
75 g
Risotto rice
100 g
Broccolini
½ piece
Lime
5 g
Thai basil
25 g
Edamame
(Contains: Soja)
½ sachet(s)
Black sesame seeds
(Contains: Sesamzaad)
25 g
Mascarpone
(Contains: Milk (including lactose))
10 g
Parmigiano Reggiano DOP
(Contains: Milk (including lactose))
4 milliliters
Chili oil
Not included in your delivery
1 tablespoon
Olive oil
300 milliliters
Water
½ tablespoon
[Reduced salt] soy sauce
½ tablespoon
Extra virgin olive oil
Nutrition Values
Energy (kJ)3517 kJ
Calories841 kcal
Fat47.1 g
Saturated Fat14.9 g
Carbohydrate77.6 g
Sugar6.9 g
Dietary Fiber7.9 g
Protein29.4 g
Cholesterol8.3 mg
Salt2.8 g
Potassium243.5 mg
Calcium178.8 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Boil plenty of water in a saucepan.
- Carefully transfer the eggs to the water and boil for 6 - 8 minutes, then rinse under cold water.
- Boil the water in the same pan (see pantry for amount). Add the miso paste* and the soy sauce.
- Slice the mushrooms and crush or mince the garlic.
*Take care, this ingredient is salty! Use as preferred.
2
- Finely chop the scallions and separate the white part from the greens.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the mushrooms with the white part of the scallions and half of the garlic for 5 - 7 minutes.
- Add the risotto rice and toast the grains for 1 minute, then pour in a third of the miso stock.
3
- Allow the stock 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.
4
- Halve the broccolini lengthways, or cut any thicker stems into quarters.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the broccolini with the rest of the garlic for 4 - 6 minutes.
- Deglaze with a splash of water, then cook for 4 - 5 more minutes over medium-low heat.
- Roughly chop or tear the Thai basil.
5
- Zest the lime and cut it into wedges.
- In a salad bowl, combine the extra virgin olive oil with the lime zest, the juice of 1 lime wedge per person, the scallion greens, the edamame, the broccolini, the Thai basil and half of the sesame seeds. Season with salt and pepper.
- Peel the eggs and cut them in half.
- Grate the Parmigiano Reggiano.
6
- Stir the mascarpone and the Parmigiano Reggiano in the risotto. Season to taste with salt and pepper.
- Serve the risotto on deep plates with the salad alongside.
- Top the risotto with the egg.
- Drizzle with the chili oil* and garnish with the rest of the sesame seeds.
*Take care, this ingredient is spicy! Use as preferred.
