Warm Soy Risotto with Chinese Cabbage

1. 1

   Cut the Chinese cabbage into bite-sized pieces and mince the onion.

2. 2

   Heat some olive oil in a frying pan and stir-fry.

3. 3

   When the cabbage has become tender and transparent, add the rice and the soy milk, in that order.

4. 4

   Lower the heat to low and simmer until the liquid has evaporated.

5. 5

   Once the liquid has evaporated and the rice grains have expanded, season with salt, pepper, and dashi stock.

6. 6

   Plate and top with basil if you'd like.

* Per serving · 4 servings · Values may vary.

No additional tips available.