Quick Asian Risotto Recipe

Name: Quick Asian Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 cup sweet red bell peppers, roasted slice into 1/8-inch strips; 4 cups napa (Chinese) cabbage sliced; 1/4 cup stock chicken stock, or vegetable 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; 2 cups brown rice cooked or leftover, or white rice, prefer short-grain; 1 teaspoon sesame oil

Servings: persons

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
1/2 cup sweet red bell peppers, roasted slice into 1/8-inch strips
4 cups napa (Chinese) cabbage sliced
1/4 cup stock chicken stock, or vegetable 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
2 cups brown rice cooked or leftover, or white rice, prefer short-grain
1 teaspoon sesame oil

1
Heat oil in wok or large nonstick skillet until hot.
2
Add garlic, ginger and scallions, stirring, and cook for about 1 minute.
3
Add bok choy and cabbage, stirring, and cook for another 3 to 4 minutes, until stems are tender and leaves are wilted.
4
Stir in roasted bell peppers.
5
Meanwhile add sauce ingredients into small bowl, stir until well mixed.
6
Pour sauce over vegetables, and cook for 1 minute until sauce is thickened.
7
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.
8
Remove from heat.
9
Serve hot, drizzle with sesame oil on top and enjoy!

431

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 teaspoons vegetable oil, 1 tablespoon garlic minced, 1 tablespoon ginger root grated, ⅓ cup scallions, spring or green onions thinly sliced, and more.

Yes, Quick Asian Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Asian Risotto

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