Recipes

Green herb risotto with roasted mushrooms

Ingredients for 4 portions Per portion: 1880 kJ / 449 kcal
Green stock 15 gr fresh parsley 15 gr fresh basil 125 gr greens of 4 scallions 200 gr frozen spinach 500 gr water Ponzu stock 60 gr Kikkoman Ponzu Citrus Seasoned Soy Sauce 500 gr water Green risotto 300 gr risotto-style rice 20 gr extra-virgin olive oil Whites of 4 scallions, finely chopped Ponzu Stock see above Green stock see above Roast mushrooms 500 gr mushrooms, cleaned and cut in half if large 25 gr extra-virgin olive oil 5 gr salt 30 gr Kikkoman Ponzu Citrus Seasoned Soy Sauce Finishing 500 gr mushrooms, cleaned and cut in half if large 25 gr butter 100 gr parmesan cheese, finely grated Salt and freshly ground pepper to taste

Ingredients for 4 portions

Per portion: 1880 kJ / 449 kcal

Green stock

15 gr fresh parsley
15 gr fresh basil
125 gr greens of 4 scallions
200 gr frozen spinach
500 gr water

Ponzu stock

60 gr Kikkoman Ponzu Citrus Seasoned Soy Sauce
500 gr water

Green risotto

300 gr risotto-style rice
20 gr extra-virgin olive oil
Whites of 4 scallions, finely chopped
Ponzu Stock see above
Green stock see above

Roast mushrooms

500 gr mushrooms, cleaned and cut in half if large
25 gr extra-virgin olive oil
5 gr salt
30 gr Kikkoman Ponzu Citrus Seasoned Soy Sauce

Finishing

500 gr mushrooms, cleaned and cut in half if large
25 gr butter
100 gr parmesan cheese, finely grated
Salt and freshly ground pepper to taste

Preparation

Preparation time: 1h

Preheat the oven to 220C. Toss the mushrooms with 25 gr oil and 5 gr salt and roast for 10-15 minutes, until golden brown. Switch off the oven. Drizzle the mushrooms with 30 gr Ponzu and leave in the switched off, warm oven until the rest is ready.

Finely chop 5 gr parsley leaves and 5 gr basil leaves and reserve. Transfer the remaining parsley, basil, scallion greens and frozen spinach to a blender or food processor.
Add 500 gr water and process on high speed until smooth, about 30 seconds. Reserve the green stock. Mix the remaining 500 gr water with Ponzu and set aside.

Heat oil in a heavy pan with a lid. Add rice and cook, stirring for 2 minutes. Add scallion 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 (taste!). Stir in the butter and parmesan, until butter has melted. Season to taste with salt and 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.