Asian risotto

Do you want to cook something healthy and low in fat tonight? Why not try an Asian risotto. It is full of vegetables (that you can swap for any that you like) and low in calories too!

Ingredients (serves 4)

• 90g (about 1 bunch) coriander
• 2 1/2 tbs vegetable oil
• 2 garlic cloves, chopped
• 1 tbs grated fresh ginger
• 1 onion, sliced
• 1 stem lemongrass, white part only, finely chopped
• 1 red chilli, seeds removed, finely chopped
• 1 red capsicum, seeds removed, finely sliced
• 1 1/2 cups (330g) arborio rice
• 1 cup (250ml) white wine
• 800ml vegetable stock
• 100g snake beans or thinly sliced green beans
• 100g fresh shiitake mushrooms (optional)
• Juice of 1 lime
• 2 tbs ketjap manis*
• 2 tbs fish sauce
• 1/2 cup mixed Asian herbs* (such as Thai basil and Vietnamese mint)

Method

1. Separate stalks and leaves of coriander and roughly chop both. Set aside.
2. Heat 1 1/2 tablespoons oil in a deep frypan, add half the garlic, the ginger, onion, lemongrass, chilli, capsicum and coriander stalks. Cook for 1-2 minutes over medium heat, then add the rice, reduce heat to low, and cook for a further minute. Stir in wine and continue to cook until there's no liquid left. Add stock 1 cup at a time, stirring continuously to prevent from catching. Stir in beans and cook for 2 minutes. Turn off heat and cover loosely with a lid.
3. Heat remaining oil in a frypan, add remaining garlic and shiitake and cook over high heat for 1-2 minutes or until mushrooms start to soften. Set aside.
4. Add the lime juice, ketjap manis, fish sauce and herbs - including coriander leaves - to the risotto, and stir to combine. Serve the risotto in bowls topped with the lightly-fried shiitake.

* Ketjap manis is an Indonesian sweet soy sauce from Asian supermarkets. Asian herbs are from good greengrocers and Asian supermarkets. If unavailable, substitute with common basil and mint.

(source: taste.com.au)