Asian risotto

Asian risotto

Total: 45 Min. | Active: 45 Min.
vegetarian, lactose-free
Nutritional value / person: 461 kcal
, Fat: 12 g
, Carbohydrate: 69 g
, Protein: 16 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp sesame oil
2 spring onions incl. green parts, cut into thin rings
2 sticks lemongrass, core finely chopped
2 tbsp green curry paste (Naturaplan)
300 g risotto rice
1 dl white wine
9 dl vegetable bouillon, hot
200 g baby spinach
1 lime, rinsed with hot water, dabbed dry, use a little grated zest and the juice
salt and pepper to taste


2 tbsp dark soy sauce
2 tbsp Wok sauce
2 garlic cloves, squeezed
1 red chilli, deseeded, finely chopped
1 tsp ground cane sugar
220 g smoked tofu, cut into cubes
½ tbsp sesame oil
½ bunch Thai basil, leaves torn
½ bunch coriander, leaves torn
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How it's done

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Heat the oil in a pan. Sauté the onions, add the lemongrass and curry paste and cook briefly. Add the rice and sauté until translucent, stirring constantly. Pour in the rice wine and reduce almost completely. Gradually add the bouillon to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the baby spinach, lime zest and lime juice, season.


Mix the soy sauce, garlic, chilli and sugar. Add the tofu, mix. Heat the oil in a non-stick frying pan, fry the tofu for approx. 5 mins., stirring occasionally. Scatter the tofu and herbs on top of the risotto.

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