This recipe from Olivia Andrews' latest book Whole Food Slow Cooked offers a modern Japanese twist on an Italian classic. Made in the slowcooker or on the stovetop it makes for a warming winter lunch or dinner.
INGREDIENTS
1 tablespoon sesame oil
300 grams sushi rice, rinsed
2 garlic cloves, chopped finely
2 spring onions, sliced thinly, seperate white and green parts
4 tablespoons white miso paste
50 grams butter
400 grams mixed Asian mushrooms, such as shiitake (discard stems and slice caps), shimeji and enoki
50 grams baby spinach leaves
toasted sesame seeds, to serve
This versatile risotto can also be made with other vegetables, such as pumpkin and snow peas.
METHOD
In the slowcooker
Heat the oil in a large frying pan over medium heat. Add the rice, garlic and the white parts of the spring onions and stir for 1 minute until the rice grains are well coated. Transfer to the slow cooker.
Whisk the miso paste with 3 cups of boiling water until dissolved, then pour into the slow cooker. Cook on high for 1¼ hours, stirring halfway through.
Melt half the butter in the frying pan over medium–high heat. Add the mushrooms and cook for 3 minutes until slightly softened.
Tip the mushrooms into the slow cooker, along with a ¾ cup of boiling water. Stir well, then cook for 15 minutes. Stir in the remaining butter and the spinach leaves, plus another ¾ cup of boiling water if needed, and cook for 10–15 minutes until the spinach wilts and the rice is al dente. Check the seasoning.
Scatter with the green parts of the spring onions and toasted sesame seeds to serve. Serves 4.
On the stovetop
Melt 20 grams of the butter in a large, deep frying pan over medium–high heat and cook the mushrooms for 3 minutes until slightly softened. Remove and set aside.
Reduce the heat to medium and add the oil to the pan. Add the rice, garlic and the white parts of the spring onions and stir for 1 minute until the rice grains are well coated.
Whisk the miso paste with 3 cups of boiling water until dissolved. Add a ladleful of this miso stock to the pan and cook until the liquid has been absorbed before adding another ladleful.
Continue adding the miso stock until the rice is almost al dente. Stir in the remaining butter, spinach leaves and mushrooms, plus another ¾ cup of boiling water if needed, and cook for 5 minutes until the spinach wilts and the rice is al dente. Check the seasoning.
Scatter with the green parts of the spring onions and toasted sesame seeds to serve.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!