Asian Style Country Risotto
Recipe: #32419
May 29, 2019
Categories: Side Dishes, Chicken, Rice, White Rice, Asparagus, Asian, Italian Gluten-Free, No Eggs, Vegetarian, more
"This is a Roy Yamaguchi recipe who is well known for creating fusion recipes from Asian and Western influences. In this recipe, he combines Italian risotto with Asian ingredients to serve up a delicious main or side dish."
Ingredients
Nutritional
- Serving Size: 1 (259.1 g)
- Calories 341.5
- Total Fat - 9.6 g
- Saturated Fat - 2 g
- Cholesterol - 72.7 mg
- Sodium - 867.8 mg
- Total Carbohydrate - 42.8 g
- Dietary Fiber - 6.7 g
- Sugars - 7.8 g
- Protein - 20.6 g
- Calcium - 121.3 mg
- Iron - 3.3 mg
- Vitamin C - 2.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large sauce pot lightly brown ginger, garlic and onions in oil. Quickly add mushrooms, carrots, celery, tomato, water chestnuts and rice. Pour over the chicken stock and soy sauce, bring to a boil.
Step 2
Cover the pot and simmer rice for about 15 to 20 minutes or until the rice is almost cooked.
Step 3
In the final 5 minutes of cooking, stir in diced chicken, fresh basil and asparagus.
Step 4
Add a little water if the rice mixture is too dry.
Step 5
Divide rice among 8 shallow soup dishes and sprinkle with Parmesan cheese.
Tips
No special items needed.