8 spring onions

2 large garlic cloves

5cm piece fresh ginger

1 fresh green chilli

50g cashews

30g fresh coriander

200g shiitake mushrooms

200g pak choi

500ml vegetable stock mixed with 500ml water

200g Tenderstem broccoli

1 lime

1 tbsp olive oil

1 tbsp sesame oil

2 tbsp white miso paste

225g risotto rice

100g frozen peas or edamame beans

1 tbsp soy sauce, or to taste

salt and black pepper

We decided to take risotto on a little bit of a world tour! Cooked much like a traditional risotto, we’ve used Asian flavours and vegetables to make it spicy, peppery and deliciously complex. Taste and adjust your seasoning so the spice levels are where you want them – and feel free to use a bit of hot sauce at the end to up the fire.


First, prep your ingredients. Trim and thinly slice the spring onions. Peel and grate the garlic. Peel the ginger by scraping off the skin with a spoon, then grate it. Rip the stem from the chilli, cut it in half lengthways and remove the seeds (if you like), then finely chop. Roughly chop the cashews. Pick the coriander leaves and finely chop the stems. Roughly chop the shiitake mushrooms. Trim and finely dice the white part of the pak choi and roughly shred the green part. Heat the stock and water in the medium saucepan and keep over a low heat. Trim and finely dice the broccoli stalks, keeping the florets whole. Cut the lime into wedges.

Warm both the oils over a medium heat in the large stock pot. Add three-quarters of the spring onions, the garlic, ginger, chilli and coriander stems and cook, stirring, for 2 minutes. Add the chopped cashews and white miso paste and stir for 1 minute.

Add the shiitake mushrooms and stir for 2 minutes. Add the white shreds of pak choi and stir for 1 minute. Combine the risotto rice and stir for One minute Add 200ml of the hot stock to the stock pot and stir continuously until all the liquid has been absorbed. Repeat this process three more times until you’re left with 200ml stock. Add the stalks of the broccoli after the rice has been cooking for 10 minutes.

Add the remaining pak choi, peas or edamame, and Tenderstem broccoli florets and fold them into the risotto for 30 seconds. Add the remaining stock and the soy sauce and stir until the liquid has been absorbed and the risotto has a creamy consistency. The rice should take about 20 minutes to cook  the grains will  be tender but still with a little bite.

Add half of the coriander leaves and half the remaining spring onions to the risotto and fold them in. Taste the risotto and season to excellence with salt and pepper (and more soy sauce if you wish). Plate up the risotto, top with the remaining coriander leaves and spring onions and serve immediately, with lime wedges