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Mrs Wong’s Risotto

A delicious rice dish with Asian style vegetables.

Ingredients for 4 servings:
5 spring onions
1 medium piece of ginger
2 tablespoons olive oil
4 teaspoons Mrs Wong’s rice seasoning
1 tablespoon lime juice
300g risotto rice (Arborio)
750-800 ml vegetable stock
salt and freshly ground pepper
1 clove of garlic
2 carrots
250g sugar snap peas
200 g pak choi
40 g cashew nuts

1. Cut spring onions into rings, set green part aside. Peel ginger and chop. Heat 1 tablespoon of oil in a saucepan and sauté spring onions and ginger for about 2 minutes over medium heat. Add Mrs Wong's rice seasoning and fry with onions and ginger. Add rice and cook for another minute while stirring. Add lime juice and cook until absorbed. Gradually pour in the vegetable stock and cook rice on low heat for about 20 min, stirring occasionally. Season with salt and pepper.
2. Peel and chop garlic. Peel carrots and cut into thin sticks. Wash pak choi and snow peas and cut into strips. Heat remaining oil in a fry pan and sauté garlic then add vegetables. Season with salt, pepper and chilli. Toast cashew nuts in a pan. Pile vegetables on top of the risotto and serve with the cashews.
Tip: Use Thai asparagus instead of pak choi.