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  1. Vegetables
  2. Rice
  3. Vegetarian

Quick Asian Risotto

 
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Quick and yummy Asian risotto! We only need these a few ingredients to make this delicious Asian risotto. Then slice the scallions, finely chop or mince the garlic and ginger. Heat the oil in a wok or nonstick skillet until hot, add the garlic, ginger and scallions. Add the bok choy and cabbage. Stirring, and cook for another 3 to 4 minutes, until stems are tender and leaves are wilted. Stir in roasted bell peppers, pour sauce over vegetables. Add rice. Stirring, and cook for 1 to 2 minutes Serve hot, drizzle with sesame oil and enjoy!

Using cooked short-grain brown rice makes this super quick and tasty Asian risotto, it can be an appetizer or a simply delicious meal!

Yield

2

servings

Prep

10

min

Cook

5

min

Ready

18

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

2 teaspoons vegetable oil
1 tablespoon garlic
minced
1 tablespoon ginger root
grated
⅓ cup scallions, spring or green onions
thinly sliced
2 cups bok choy
sliced 		*
½ cup roasted red bell peppers
slice into 1/8-inch strips
4 cups napa (Chinese) cabbage
sliced
Sauce:
¼ cup vegetable stock
or other stock
2 teaspoons water
1 teaspoon cornstarch
dissolved in
2 tablespoons miso paste
or fermented black bean sauce, if you don't have either of them, just use more soy sauce
1 clove garlic
minced
1 teaspoon honey
1 teaspoon soy sauce, tamari
Others:
2 cups brown rice
cooked or leftover, or white rice, prefer short-grain
1 teaspoon sesame oil

Directions

We only need these a few ingredients to make this delicious Asian risotto.

Heat oil in wok or large nonstick skillet until hot. Add garlic, ginger and scallions, stirring, and cook for about 1 minute.

Then slice the scallions, finely chop or mince the garlic and ginger.
Heat the oil in a wok or nonstick skillet until hot, add the garlic, ginger and scallions.

Add bok choy and cabbage, stirring, and cook for another 3 to 4 minutes, until stems are tender and leaves are wilted. Stir in roasted bell peppers.

Add the bok choy and cabbage.
Stirring, and cook for another 3 to 4 minutes, until stems are tender and leaves are wilted.

Meanwhile add sauce ingredients into small bowl, stir until well mixed. Pour sauce over vegetables, and cook for 1 minute until sauce is thickened.

Add cooked rice into wok or pan, stirring, and cook for 1 to 2 minutes until rice is heated through and well coated by sauce and mixed with vegetables.

Stir in roasted bell peppers, pour sauce over vegetables.
Stirring, and cook for 1 to 2 minutes

Remove from heat. Serve hot, drizzle with sesame oil on top and enjoy!

Serve hot, drizzle with sesame oil and enjoy!

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 517g (18.2 oz)
Amount per Serving
Calories 85015% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 893mg 37%
Total Carbohydrate 54g 54%
Dietary Fiber 9g 34%
Sugars g
Protein 42g
Vitamin A 30% • Vitamin C 69%
Calcium 14% • Iron 30%
* based on a 2,000 calorie diet How is this calculated?

 

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