An Asian twist on a classic Italian dish! Risotto is known for its rich and creamy taste and texture. This dairy-free risotto recipe achieves that perfect creaminess without dairy or dairy substitutes.
Asian Fusion Basmati Risotto
- 4 cups of water
- 2 cups vegetable broth (can use all veg broth or all miso broth)
- 3 TBS white miso paste
- 2 TBS olive oil divided
- 1 TBS vegan butter
- 1 large apple peeled and chopped
- 1 leek white and pale green parts only
- 1 tsp freshly minced/grated ginger
- 1 cup uncooked basmati rice
- 2 large garlic cloves minced or pressed
- ¼ cup mirin (sweet Asian cooking wine)
- 1/2 cup chopped cilantro
- Optional garnish: cilantro, green onion, sesame seeds
Bring the water and vegetable broth to a low simmer. Remove about 1 cup from the pot. Mix the miso paste into the removed liquid (may need to use a blender) and return back to the pot. Keep the broth at a low simmer.
To chop the leeks - remove the dark green parts. Slice the remaining white and pale green part in half lengthwise. Chop the two halves into small half moon shapes. Rinse in a colander to remove any dirt.
In a large skillet, heat 1 TBS olive and butter over medium heat. Add the apple, leek, and ginger. Saute for 20 minutes, stirring occasionally. The apples and leeks should caramelize but not burn. Reduce heat if necessary. After 20 minutes, remove from heat and stir in cilantro.
While the leek and apple are cooking, heat 1 TBS olive oil over medium heat in a medium-large pot. Add the dry rice and garlic, saute for about two minutes. Add the mirin, stir and cook until most of the liquid is absorbed.
Add the simmering broth to the rice one ladelful at a time, stirring after each addition. Wait until most of the liquid has absorbed before adding more. This should take about 30 minutes.
When all of the broth is absorbed, stir in the apples and leeks. Serve hot with garnishes.