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Asian Miso and greens risotto (GF)

PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.

COOKING TIME
30 Mins

DIFFICULTY

INGREDIENTS 2p 4p
Ginger 1 cm 2cm
Garlic 2 cloves 4 cloves
Mushrooms 100 gr 200 gr
Chilli 1 2
Lime 1/2 1
Bok choy 1 2
Edamame 125 gr 250 gr
Green beans 60 gr 120 gr
Risotto ½ cup 1 cup
Miso paste 1 tbsp 2 tbsp
Cashew 25 gr 50 gr
Spring onion 3 stalks 6 stalks
Stock cube 1/2 1
*Soy sauce 1 tbsp 2 tbsp
*Olive oil 2 tbsp 3 tbsp

* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER

miso risotto recipe

  Nutrition per 100 gr (Average serve is 400gr)
  Energy 438Kj
  Protein 5.2g
  Fat, Total 4g
  –  Saturated 0.8g
  Carbohydrates 9.4g
  – Sugars 1.8g
  Sodium 909mg
  Allergens Gluten Free, Cashew, Soy
Risotto in an Asian jacket. This is a surprising easy and super delicious vegan dish with an incredible amount of flavor. The miso past gives this dish so much depth. And with all the greens and edamame you will be guaranteed to get your portion of vegetables in. Enjoy this surprising version of risotto.

TOOLS: Large frypan, spatula/wooden spoon

METHOD

1

PREP                                  

Mince garlic and ginger ● slice mushrooms ● finely slice coriander stems, spring onion and chilli ● finely dice bok choy and separate white stem and green leaves ● remove top and tails from green beans and slice finely ● boil a kettle of water

2

COOK 1                               

Place frypan on medium heat with 2(3) tbsp of oil ● when hot add ginger, garlic, chilli, coriander stems and ¾ of the spring onion and cook for 3 minutes ● add cashews, miso paste, white stems of the bok choy and mushrooms, cook for 2 more minutes

3

COOK 2                                

Add risotto and cook for 1 more minute ● add stock cube and 1(2) cup(s) of boiling water and green beans ● reduce heat to a simmer and stir regularly ● when water is absorbed add 1(2) more cup(s) of boiling water ● it will take 15-20 minutes for all the water to be absorbed

4

FINISH RISOTTO                                      

Add rinsed edamame beans,  green leaves of the bok choy and the soy sauce to the risotto ● taste and add a bit extra water if the risotto becomes too dry

5

SERVE                           

Coarsely chop coriander leaves and slice the lime into wedges ● place risotto in a bowl and garnish with remaining spring onion and coriander ● serve with a lime wedge on top

Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.