Asian-style Mushroom Risotto

I can’t remember where I got this from, but it’s easy & yummy. nuf said.


  • 1.2L hot veg stock
  • 1 tbsp dark soy sauce
  • 2 tbsp mirin
  • 3 tbsp olive oil
  • 1 tbsp sesame oil
  • 1 bunch spring onions – thickly sliced
  • 2 garlic cloves – chopped
  • 2.5cm ginger – chopped
  • 375g risotto rice
  • 6 lime leaves
  • 250g fresh shitake mushrooms (or 50g dried)
  • 15g coriander – chopped
  • coriander sprigs to garnish


  1. Put stock, soy sauce & mirin into a pan & gently simmer
  2. Heat 2 tbsp olive oil & the sesame oil – fry the spring onions, garlic & ginger over a high heat for 1 min.  Add the rice & lime leaves, stir until grains are glossy then add 150ml stock – stir until liquid absorbed.
  3. Continue to add the stock a little at a time, stirring frequently.
  4. Meanwhile – thinly slice all but a few of the mushrooms & fry in the remaining oil for 5mins until golden (dried may take longer)
  5. When almost all the stock is absorbed – add coriander, mushroom & remaining stock – heat through & serve with coriander sprigs.

Vegetarian. One husband, Two cats, Three kids.

Posted in Main Meal, Vegetarian

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