Simple yet flavorful, this Asian-Style Mushroom Risotto is one of the nutritious, delicious, and satisfying 1-pot meal options with minimalist ingredients.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Lunch, Main Course
Cuisine: Italian, 亞洲
Keyword: 10 minutes or less, 30 minutes or less, dairy-free, gluten-free, vegan
Once the pan is hot, add the sesame oil, chopped onion, minced garlic, and ginger. Cook for 1-2 minutes to bring out their flavor.
Add the chopped mushrooms and press them down against the pan to release their moisture. Cook until they are reduced. Then add the soy sauce. Stir to mix evenly.
Add the chopped broccoli. Cook for another 2 minutes, then add the arborio rice. Cook for about 1-2 minutes before adding the water/vegetable stock, one scoop at a time. You might not use all the water.
Cook until the rice is soft or just the texture you want. Taste and add more soy sauce or salt if you feel like it.
Finally, stir in the cooked chickpeas, add freshly ground black pepper, lime juice (optional), and chopped coriander (optional). Enjoy!
Notes
*I use oyster mushrooms, which is my favorite type of mushrooms. You can also use shiitake mushrooms.
Storage: Store in a food container in the fridge for 4-5 days.