Name: South-East Asian Risotto Bowl
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 tbsp Coconut Oil; 50 g Onion (finely diced ); 3 cloves Garlic (finely sliced ); 5 g Ginger (minced ); 1 cup Arborio Rice; 1 cup Water; 1 ½ cup Coconut Milk; 3 Kaffir Lime Leaves; 50 g Carrots (julienne); 50 g Radish (julienne); 1 cup Rice Wine Vinegar; 1 cup Water; 2 tbsp Cane Sugar; 1/2 cup Mirin; 100 g Organic Tofu (cut into slices ); 30 g Shiro Miso; 2 tbsp Extra Virgin Olive Oil; 4 tbsp Water; few sprigs Fresh Coriander; 15 g Roasted peanuts; 1 Lime (cut into wedges )

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South-East Asian Risotto Bowl

A warm and comforting bowl of risotto flavored with ingredients from all over South-East Asia!

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Course: Appetizer, Main Course

Cuisine: Italian, Japanese, Korean, Thai

Keyword: #Asian, #Pickles, #RiceBowl, #Risotto

Servings:

Calories: 590kcal

Cost: 180

Ingredients

Coconut Milk Risotto

2 tbsp Coconut Oil
50 g Onion (finely diced )
3 cloves Garlic (finely sliced )
5 g Ginger (minced )
1 cup Arborio Rice
1 cup Water
1 ½ cup Coconut Milk
3 Kaffir Lime Leaves

Pickled Vegetable

50 g Carrots (julienne)
50 g Radish (julienne)
1 cup Rice Wine Vinegar
1 cup Water
2 tbsp Cane Sugar
1/2 cup Mirin

Miso Glazed Tofu

100 g Organic Tofu (cut into slices )
30 g Shiro Miso
2 tbsp Extra Virgin Olive Oil
4 tbsp Water

Garnishes

few sprigs Fresh Coriander
15 g Roasted peanuts
1 Lime (cut into wedges )

Instructions

Making Pickled Vegetables

In a medium pot, add all the water, sugar, mirin, and rice wine vinegar and bring to a boil. Once the sugar is completely dissolved, take it off the heat and transfer to a bowl to cool it down.
As the pickling liquid is cooling, add the julienne vegetables to the liquid and store them in the liquid for 3 to 4 hours. T
The pickled vegetables can be saved for later use in the pickling liquid as well.

Making the Risotto

In a medium pot over medium heat, add the coconut oil and the minced ginger. Cook the ginger until it is highly aromatic and you see a little browning.
Add the diced onions and cook further for about 2 to 3 minutes until the onions are translucent.
Add the sliced garlic and cook until the raw aroma has completely disappeared.
Add the arborio rice and mix well. Continue mixing on the heat as this will "toast" the rice giving it a nice nutty flavor.
Add the water and stir the rice well. As the rice cooks, it will absorb all of the water. Make sure that you stir at regular intervals to achieve the trademark creamy texture of risotto.
Once all of the water has been absorbed by the rice, add half the quantity of coconut milk and the kaffir lime leaves. Continue stirring at regular intervals until the coconut milk is absorbed by the rice as well.
Add the remaining half of the coconut milk and continue the process. If the rice is not cooked after absorbing the coconut milk, add 3 to 4 tbsp of water.
Once the rice is fully cooked, season with salt.

Making the Miso Glazed Tofu

In a pan over medium heat, add the olive oil. Add the tofu slices to the hot oil and cook them until the tofu has a golden brown color.
Add the water and miso paste and turn off the heat. Using a spoon, mix the miso into the water and evenly coat all the tofu slices.