{"id":6574,"date":"2025-04-30T17:44:40","date_gmt":"2025-04-30T17:44:40","guid":{"rendered":"https:\/\/cookhappylivehealthy.org\/blog\/?p=6574"},"modified":"2025-04-30T17:52:14","modified_gmt":"2025-04-30T17:52:14","slug":"recipe-asian-style-risotto","status":"publish","type":"post","link":"https:\/\/cookhappylivehealthy.org\/blog\/recipe-asian-style-risotto\/","title":{"rendered":"Recipe: Asian Style Risotto"},"content":{"rendered":"<p style=\"text-align: left;\"><em>This Asian-Style Risotto bears a resemblance to congee, a common Asian dish made by boiling grain in a large amount of liquid until it gets very soft, much like a porridge. This version also draws on Asian flavors of ginger, garlic, mushrooms and cayenne pepper, rather than the traditional Italian flavors of butter, white wine, onion, parsley and Parmesan cheese.<\/em><\/p>\n<p style=\"text-align: left;\"><em>Make it without chicken for a side dish, or substitute white beans for the chicken for a vegan dish. For a full meal, add broccoli florets or rice near the end of the cooking time.<\/em><\/p>\n<p><span style=\"color: #eb4949;\"><strong>Step 1: Brown and Cook Chicken<\/strong><\/span><\/p>\n<ul>\n<li>4 chicken thighs, boneless or bone-in<\/li>\n<li>1-2 Tbsp. coconut or neutrally flavored oil like canola<\/li>\n<li>\u00bd cup water<\/li>\n<\/ul>\n<p>In a large, heavy-bottomed saute pan or Dutch oven with a lid, warm oil over medium-high heat until hot but not smoking. Carefully add chicken thighs and brown on all sides. Reduce heat to low, add water and cover and simmer until thighs are cooked through. Remove to a plate and scrape pan juices over them.<\/p>\n<p><strong><span style=\"color: #eb4949;\">Step 2: Saute Aromatics<\/span><\/strong><\/p>\n<ul>\n<li>2 Tbsp. coconut or neutrally flavored oil like canola, divide<\/li>\n<li>1-2 Tbsp. chopped garlic (from about 3 to 5 cloves), to taste<\/li>\n<li>1 Tbsp. freshly grated ginger<\/li>\n<li>\u00bd cup chopped shallots (from about 2 medium)<\/li>\n<li>Pinch cayenne pepper<\/li>\n<li>\u00bd lb. mushrooms, shitake or cremini, halved and sliced about \u00bc\u201d thick<\/li>\n<\/ul>\n<p>Add 1 Tbsp. oil to saute pan and warm over low heat. Add garlic, ginger, shallots and cayenne and saute gently until fragrant,about 5 to 8 minutes, stirring occasionally to prevent burning. Push to sides of pan<\/p>\n<p>Add second Tbsp. oil to pan and warm. Add mushrooms to oil and stir to coat with oil, then stir in garlic mixture. Raise heat to medium-low and continue cooking until mushrooms become slightly softened, about 5 minutes, stirring occasionally.<\/p>\n<p><span style=\"color: #eb4949;\"><strong>Step 3: Add and Cook Rice<\/strong><\/span><\/p>\n<ul>\n<li>3 cups cooked short-grain brown rice<\/li>\n<li>3 cups rich broth, chicken, mushroom or vegetable<\/li>\n<\/ul>\n<p>Stir rice and broth into aromatics, reduce heat to low, cover and simmer until rice plumps, absorbs most of the liquid and becomes tender to taste, about 20 to 30 minutes. Stir occasionally so rice cooks evenly.<\/p>\n<figure id=\"attachment_6576\" aria-describedby=\"caption-attachment-6576\" style=\"width: 437px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-6576\" src=\"http:\/\/cookhappylivehealthy.org\/blog\/wp-content\/uploads\/2025\/04\/Asian-Style-Risotto-2-300x225.jpg\" alt=\"\" width=\"447\" height=\"335\" srcset=\"https:\/\/cookhappylivehealthy.org\/blog\/wp-content\/uploads\/2025\/04\/Asian-Style-Risotto-2-300x225.jpg 300w, https:\/\/cookhappylivehealthy.org\/blog\/wp-content\/uploads\/2025\/04\/Asian-Style-Risotto-2-1024x768.jpg 1024w, https:\/\/cookhappylivehealthy.org\/blog\/wp-content\/uploads\/2025\/04\/Asian-Style-Risotto-2-768x576.jpg 768w, https:\/\/cookhappylivehealthy.org\/blog\/wp-content\/uploads\/2025\/04\/Asian-Style-Risotto-2-1536x1152.jpg 1536w, https:\/\/cookhappylivehealthy.org\/blog\/wp-content\/uploads\/2025\/04\/Asian-Style-Risotto-2.jpg 1600w\" sizes=\"auto, (max-width: 447px) 100vw, 447px\" \/><figcaption id=\"caption-attachment-6576\" class=\"wp-caption-text\">Gradually, the rice absorbs most of the liquid and becomes plump and tender.<\/figcaption><\/figure>\n<p><strong><span style=\"color: #eb4949;\">Step 4: Debone Chicken<\/span><\/strong><\/p>\n<p>While rice cooks, de-bone and\/or chop chicken into bite-sized pieces. When rice is almost done, stir in chicken along with pan juices and cook until warmed through.<\/p>\n<p><span style=\"color: #eb4949;\"><strong>Step 5: Finish Dish<\/strong><\/span><\/p>\n<ul>\n<li>2 Tbsp. light (yellow) miso<\/li>\n<li>\u00bd cup broth<\/li>\n<li>Freshly ground pepper<\/li>\n<li>Sea salt, if needed<\/li>\n<li>Freshly squeezed lime juice<\/li>\n<\/ul>\n<p>Blend miso and broth in a small bowl. When rice is done, remove from heat and stir in miso mixture. Taste and add pepper and salt, only if needed (but miso and cayenne may add enough of both salt and heat.)<\/p>\n<p>Serve with a squeeze of lime juice.<\/p>\n<p><strong><span style=\"color: #eb4949;\">Notes:\u00a0 Solving the Risotto Problem<\/span><\/strong><\/p>\n<p>While it is luxuriously creamy and richly comforting, risotto has a couple drawbacks:<\/p>\n<ul>\n<li><strong>The Time Factor<\/strong> Risotto takes a lot of hands-on cooking time. As explained <a href=\"https:\/\/www.thespruceeats.com\/risotto-recipe-for-beginners-996008\" target=\"_blank\" rel=\"noopener\">on one site<\/a>: &#8220;For upward of 20 minutes, you have one job and one job only: Add hot stock a ladleful at a time to the rice and cook slowly, stirring often, until the stock is absorbed.&#8221; Are you kidding? 20-plus minutes babysitting just one dish?!!<\/li>\n<li><strong>The White Factor<\/strong> Risotto is made with a special rice called Arborio, because it &#8220;becomes fantastically creamy when cooked.&#8221; Unfortunately, however, it is also &#8220;white,&#8221; i.e., it has been stripped of its nutritionally dense germ and bran leaving a white interior that is pretty much inert nutritionally.<\/li>\n<\/ul>\n<p style=\"text-align: left;\">Despite these two drawbacks, there is a simple solution demonstrated by this recipe:<\/p>\n<p style=\"text-align: center;\">Substitute <em><strong>pre-cooked<\/strong><\/em> short grain brown rice for white Arborio!<\/p>\n<p style=\"text-align: left;\">Because it&#8217;s pre-cooked, the brown rice can be plumped up into a creamy porridge by hands-off simmering in extra broth. And because it is a whole grain, you\u2019re not cheated of all the nutrients that are naturally &#8220;packaged&#8221; with rice!<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This Asian-Style Risotto bears a resemblance to congee, a common Asian dish made by boiling grain in a large amount of liquid until it gets very soft, much like a porridge. This version also draws on Asian flavors of ginger, garlic, mushrooms and cayenne pepper, rather than the traditional Italian flavors of butter, white wine, &#8230; <a title=\"Recipe: Asian Style Risotto\" class=\"read-more\" href=\"https:\/\/cookhappylivehealthy.org\/blog\/recipe-asian-style-risotto\/\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":6575,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"generate_page_header":"","footnotes":""},"categories":[20],"tags":[849],"class_list":["post-6574","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-quick-and-easy-risotto","masonry-post","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-50"],"_links":{"self":[{"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/posts\/6574","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/comments?post=6574"}],"version-history":[{"count":2,"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/posts\/6574\/revisions"}],"predecessor-version":[{"id":6578,"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/posts\/6574\/revisions\/6578"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/media\/6575"}],"wp:attachment":[{"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/media?parent=6574"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/categories?post=6574"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/tags?post=6574"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}