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    You are in: Home / Recipes / Asian Risotto Recipe
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    Asian Risotto

    Average Rating:

     5 Total Reviews

    Showing 1-5 of 5

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    • on November 16, 2003

      You've got a winner here, MNLisaB! Outstanding comfort food! I made the recipe exactly as written and I wouldn't change a thing. I'd like to say I would cut the butter amount in half next time, but I probably won't. It was just too good. Thank you!!

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    • on May 19, 2010

      I was torn between 4 and 5 stars. If there was a 4.5 stars, this recipe would get it. I loved it's inventiveness and the wonderful burst of Asian flavor from the ginger and garlic. Since I have a mushroom-hater in our family, I substituted asparagus for mushrooms and it turned out great! Thanks for sharing!

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    • on October 17, 2008

      We loved this! My husband thinks Risotto is bland but this was was far from it and is a keeper! I substituted the mushrooms for zucchini and the shrimp for pork stips, but prepared them the same way. The zucchini provides a great colour against the red peppers.

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    • on August 11, 2007

      My husband and I both love risotto, so we got excited to see this recipe. I cooked this as a main dish, and it was a little overwhelming. It would probably be better as a side dish to something. The cilantro seemed to be one of the only flavors we tasted. Maybe less cilantro will improve overall flavor.

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    • on January 06, 2007

      I made this for a dinner party where the theme was "Modern Australian" (fusion). I doubled the recipe, using a 500g bag of defrosted frozen prawns (shrimp) and eyeballing the butter (probably used about half). Ran out of sherry so used about half sherry and half apple juice with a splash of rice wine vinegar. I also cooked the peppers with the mushrooms (briefly) as I didn't want them to be too crunchy. To prepare in advance, I completed up to step 10, slightly undercooking the rice. Then transported everything separately. Put the pot on the stove at the host's place, added a bit more hot stock, and stirred until hot. Threw in the veggies, pinenuts, and coriander (which were room temp and only took a minute to reheat). Reheated the prawns (which I had refrigerated) in a hot skillet and served on the side (as we had a few seafood haters). It was a big hit with everyone, especially the kids! (Oddly enough!)

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    Nutritional Facts for Asian Risotto

    Serving Size: 1 (432 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 651.2
     
    Calories from Fat 227
    34%
    Total Fat 25.3 g
    38%
    Saturated Fat 10.4 g
    52%
    Cholesterol 167.7 mg
    55%
    Sodium 1360.7 mg
    56%
    Total Carbohydrate 65.0 g
    21%
    Dietary Fiber 5.1 g
    20%
    Sugars 7.6 g
    30%
    Protein 29.8 g
    59%
    Detailed Nutrition Values About Nutrition Info
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