Green Herb Risotto with Roasted Mushrooms
A bright green risotto rice dish flavoured with herbs and spinach and seasoned with the lemony tang of Kikkoman Ponzu. The roasted mushrooms add a delicious texture. Suitable for vegetarians.
- Preparation Time25 mins
- Cooking Time35 mins
Nutrition per serving
- Energy449 Kcals
- 15 g fresh parsley
- 15 g fresh basil
- 125 g greens of 4 spring onions (retain whites - see below)
- 200 g frozen spinach
- 500 g water
- 60 ml Kikkoman Ponzu Soy Sauce
- 500 ml water
- 300 g risotto rice
- 20 ml extra-virgin olive oil
- Whites of 4 spring onions, finely chopped
- Ponzu Stock see above
- Green stock see above
- 500 g mushrooms, cleaned and cut in half if large
- 25 ml extra-virgin olive oil
- 5 g salt
- 30 ml Kikkoman Ponzu Soy Sauce
- Roasted mushrooms see above
- 25 g butter
- 100 g parmesan cheese, finely grated
- Freshly ground pepper to taste
Preheat the oven to 220C. Toss the mushrooms with 25ml oil and the salt and roast for 10-15 minutes, until golden brown. Switch off the oven. Drizzle the mushrooms with 30ml Ponzu and leave in the residual heat of the warm oven until the rest is ready.
Finely chop 5g parsley leaves and 5g basil leaves and reserve. Transfer the remaining parsley, basil, spring onion greens and frozen spinach to a blender or food processor. Add 500ml water and process on high speed until smooth, about 30 seconds. Reserve the green stock. Mix the remaining 500ml water with 60ml Ponzu and set aside.
Heat oil in a heavy pan with a lid. Add rice and cook, stirring for 2 minutes. Add spring onion whites and continue to cook, frequently stirring, for 1 minute. Add the water-Ponzu mix. Cover and bring to boil, then reduce heat to lowest possible setting. Cook for ten minutes undisturbed.
Add the reserved green stock, stir once, and continue cooking until liquid is mostly absorbed and rice is tender with just a faint bite, about 8-10 minutes longer (or to your taste!). Stir in the butter and parmesan, until butter has melted. Season to taste with pepper. Top with reserved mushrooms and their pan juices, and chopped reserved herbs. Using a vegetable peeler, shave extra parmesan on the top and serve immediately.