Fusion Risotto with Miso Mushrooms & Pak Choi
with sesame seeds, cream cheese & chili pepper
Did you know that sesame seeds come from tiny seed pods? When the seeds are ripe, the pods pop open with a sharp snap!
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
75 g
Risotto rice
½ piece
Red onion
½ piece
Garlic
15 g
White miso paste
(Contains: Gluten, Tarwe, Soja)
25 g
Cream cheese
(Contains: Melk (inclusief lactose))
½ piece
Pak choi
¼ piece
Red chili pepper
½ sachet(s)
Korean-style spice mix
(Contains: Gluten, Tarwe, Soja, Sesamzaad)
15 g
Roasted cashew nuts
(Contains: Cashewnoten, Noten May be present: Macadamianoten, Noten, Paranoten, Pecannoten, Pistachenoten, Walnoten, Amandelnoten, Hazelnoten)
125 g
Chestnut mushrooms
½ sachet(s)
Sesame seeds
(Contains: Sesamzaad May be present: Macadamianoten, Noten, Paranoten, Pecannoten, Pistachenoten, Walnoten, Amandelnoten, Hazelnoten, Cashewnoten, Pinda's)
½ bunch
Scallions
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.
- Slice the onion into half rings and crush or mince the garlic. Deseed and finely chop the red chili pepper.*
- Slice the mushrooms. Finely chop the scallions and separate the white part from the greens.
- 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 a knob of butter in a pot or saucepan over medium-high heat.
- Fry the garlic with the white part of the scallions for 1 minute.
- 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 a knob of butter in a frying pan over medium-high heat.
- Fry the mushrooms with the onion for 3 minutes.
- Add the 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 a light drizzle of sunflower oil in the same pan over medium-high heat.
- Fry the pak choi stems for 1 - 2 minutes.
- Add the leaves and fry for 1 more minute.
- Take the risotto off the heat and stir in the pak choi, the cream cheese and the 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, the cashews and the scallion greens.
