Mushroom risotto with an Asian twist
Is your New Year’s resolution to eat less meat this year? The book Slow cooked vega contains more than a hundred vegetarian recipes for the slow cooker. Deliciously easy: you put everything in the appliance and after an hour (or a few) you have a fantastic meal.
A Japanese variation on an Italian classic. This time not with Parmesan cheese, but with miso. This versatile recipe can also be made with other vegetables, such as pumpkin and snow peas.
Method
1. Heat the sesame oil in a large frying pan over medium heat. Stir-fry the sushi rice, garlic and the white parts of the spring onions for 1 minute, until the rice grains are coated with oil. Transfer the rice mixture to the slow cooker.
2. Whisk the miso paste with 750 ml boiling water until the miso has completely dissolved, then pour the liquid into the slow cooker. Cook the rice on the high setting for 1 hour and 15 minutes, stirring halfway through.
3. Melt 20 g butter in the frying pan over medium heat. Fry the Asian mushrooms for 3 minutes, until slightly softened. Add the mushrooms to the rice in the slow cooker and pour in 185 ml boiling water. Stir well and cook the mushrooms along with the rice for 15 minutes.
4. Stir in the remaining butter, baby spinach and, if necessary, another 185 ml boiling water. Cook the risotto for 10 to 15 minutes, until the spinach has wilted and the rice is al dente. Season with sea salt and freshly ground black pepper to taste.
5. Sprinkle the risotto with the green parts of the spring onions and the toasted sesame seeds.
Title: Slow cooked vega
Author: Katy Holder
Publisher: Good Cook
Price: €23.50 (available at the end of January)
