Asian Style Country Risotto

8
Servings
20m
Prep Time
25m
Cook Time
45m
Ready In


"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."

Original recipe yields 8 servings
OK

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 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 & Variations


No special items needed.

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