Lemon and Ginger Risotto

INGREDIENTS

• 1 tsp oil
• 1 tsp butter
• 2 shallots, sliced
• Zest of half lemon
• 2 garlic cloves
• 2 tbsp ginger, grated
• 1 tbsp coriander
• 1 1/2 cups arborio rice
• Juice of half lemon
• 1/4 cup mirin
• 3 cups vegetable stock
• 25g Parmesan cheese
• ½ cup frozen peas
• Salt and pepper to taste

 

DIRECTIONS

1. Heat a fry pan to medium-high and add the oil and butter. Once hot, add shallots, lemon zest, garlic, ginger and coriander. Sauté for 1 minute.
2. Add rice and cook for 3 minutes.
3. Stir in the lemon juice and mirin. Add the stock and bring to a boil before pouring into the removable rice cooking bowl.
4. Place into the rice cooker and close the lid. Press the selector control lever down to ‘COOK RICE’ setting. Cook until the unit automatically switches to the ‘KEEP WARM’ function. Stir once during cooking.
5. Once the rice is cooked and all the liquid has been absorbed, add Parmesan cheese and peas, fold through and season with salt and pepper.