Green Herb Risotto with Roasted Mushrooms

Total time 60 mins
25 mins preparation time
35 mins cooking time

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.

Ingredients

4 portion(s)

Green stock

15 g
fresh parsley
15 g
fresh basil
4 
greens of spring onions (retain whites - see below)
200 g
frozen spinach
500 g
water

Ponzu stock

500 g
water

Green risotto

300 g
risotto rice
20 g
extra-virgin olive oil
4 
whites of spring onions, finely chopped
Ponzu stock see above
Green stock see above

Roast mushrooms

500 g
mushrooms, cleaned and cut in half if large
25 g
extra-virgin olive oil
5 g
salt

To finish

Roasted mushrooms see above
25 g
butter
100 g
parmesan cheese, finely grated
Salt and freshly ground pepper to taste
Nutritional facts (per portion): 1880 kJ  /  449 kcal
12 g Fat
9 g Protein
43 g Carbohydrates

Preparation

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Recipe-ID: 69

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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.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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