How to make Asian style risotto

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola oil is often less expensive.

egg

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu provides a plant-based option and is often cheaper than eggs.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is gluten-free.

green onions

🥗Healthier: chives

💰Cheaper: scallions

Chives offer a similar flavor with fewer calories, while scallions are often cheaper.

Get the vegetable stock warm and ready to go.

Add soy sauce and oyster sauce to the stock and whisk.

Prep the vegetables: chop onion, carrot, garlic, and asparagus.

In a pot, add the prepped vegetables (except asparagus) and sweat them in vegetable oil.

Add 1 cup of rice to the pot and toast it before adding liquid.

Deglaze the pot with white wine and let it evaporate.

Slowly ladle in the vegetable stock while stirring constantly.

Introduce the asparagus halfway through the cooking process.

Scramble eggs separately and add them to the pot once the rice is nearly done.

Finish the dish with a knob of butter and let it sit for 2 minutes before plating.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens