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Black Rice Risotto with Shimeji Mushrooms


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Description

Black Rice Risotto with Thai green coconut sauce & shimeji mushrooms is a delicious Asian take on a family favorite meal.
 
Slow-cooked until the rice is creamy and comforting – this new take on risotto is going to become your family’s go to winter dish on those chilly nights!

Ingredients

Scale
  • 2 Tablespoons Olive oil
  • 2 Onions Peeled and diced
  • 1 Tablespoon Vegetable Stock
  • 900 ml Water
  • 1 Tablespoon Thai Green Curry Paste
  • 375 ml Black Rice
  • 300 ml Coconut Cream
  • 45 grams Peanuts
  • 60 Grams Baby Spinach Rinsed
  • 3 Tablespoons Soya Sauce
  • 2 Tablespoons Mirin
  • 2 Limes Cut into wedges
  • 375 Grams Shimeji Mushrooms
  • 12 Grams Fresh Coriander Rinsed & roughly chopped

Instructions

How to cook the perfect Black Rice Risotto!

  • Fry the diced onion in a large pot with a tablespoon of olive oil until soft and translucent.

    Stir the curry paste in with the onions and fry for 1-2 minutes until fragrant.

  • Add the black rice and make sure it’s coated in the spicy onion mixture.
  • Dilute the vegetable stock with 900ml of boiling water and add it to the rice.

    Add in the coconut cream (reserve some for plating).

  • Leave to simmer for 35-40 minutes until the rice has absorbed most of the liquid and has a creamy consistency.

Prepare your risotto toppings!

  • Place the peanuts in a pan over medium heat. Toast for 3-5 minutes until golden, shifting so they don’t burn. Remove from the pan and let them cool completely before chopping them into small pieces.
  • When your risotto has 10-12 minutes left to cook, place a pan over a medium-high with a drizzle of oil.

    When hot, fry the mushrooms until soft and browning. Shifting so they don’t burn. When the mushrooms are cooked, switch off the stove but leave them in the pan to stay warm!

Make your Ohitashi spinach side salad!

  • In a small bowl, combine ½ of the soy sauce, ½ of the mirin and a splash of lime juice.

    Add in the rinsed spinach and top with ½ of the chopped peanuts.

Dish up!

  • Once the risotto has finished cooking, season to taste with the remaining soy sauce and mirin. Stir through the remaining coconut cream.
  • Plate up your risotto rice and top with your golden shimeji mushrooms. Garnish with half of the chopped peanuts, chopped coriander and a lime wedge. 
  • Serve the Ohitashi spinach salad on the side. Enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes