Risotto for tea…
I made risotto for dinner tonight for the first time in ages- in fact I don`t think I have made risotto in the last two years so it was a long time coming but when Achan mentioned that she had made pumpkin risotto a couple of weeks back it got me thinking about making it again for us. Luckily, Shun will eat risotto (unlike Achan`s husband- I guess mine doesn`t mind “wet rice”)- Shun wouldn`t eat pumpkin risotto though as he is not a huge fan of Japanese pumpkin because it is sweet (he liked Aussie ones though, go figure) so I had to think up something else.
So I made a bacon, asparagus and sun dried tomato risotto. I did take a photo BUT it is hard to make risotto look good in a photo so I am not going to post it because it doesn`t do it justice.
I made the recipe up, just based it off a normal risotto recipe. The cup sizes I used are Japanese cup sizes meaning 200ml.
Ingredients
2 bunches of asparagus
1 brown onion
1 handful of chopped up sun-dried tomatoes. I bought the kind not in oil but either would be okay.
4 garlic root shoots (this is an extra, if you are not in Japan/China it might be hard to find garlic root/にんにくのめ）
2 cloves of garlic (I used 2 teaspoons of pre-grated garlic from a jar but I guess that is about 2 cloves)
6 rashes of bacon
1600ml of water
4 chicken stock cubes
3/4 cup of grated parmesan cheese
30g butter
1 tablespoon of oil
1/2 cup of dry white wine (if you don`t have it, leave it out or a bit of Japanese sake might work)
2 tablespoons of parsley. Fresh is best but I just used the one from the spice rack!
2 cups of rice (I just used our everyday Japanese rice, and because it is starchy it works fine)
Method
- Cut Asparagus and garlic root up and put in a microwave proof bowl with an inch of water- steam in microwave for 3 minutes
- Bring water to boil on stove and add the chicken stock cubes- continue to boil for 5 minutes then turn off and keep covered.
- Melt butter and add oil in a separate pan- fry the bacon, garlic and onion until soft
- Add rice to pan and coat with the oil/bacon mixture
- Add one cup of the stock and continue to stir until water is gone. Continue to add cups in batches until you have approximately one cup of stock left to add. Half way through this process I added the wine as well. Keep the heat fairly high and stir continuously.
- Add the asparagus, garlic root and sundried tomatoes to the mixture and stir through. Then add the final cup of stock mixture and continue stirring until all water is gone. Turn down the heat to low. From start to finish this took me about 35 minutes but it is fine to do it for less or more as long as the rice is done and no longer hard.
- Stir through the cheese, parsley and salt and pepper to taste and serve!
This made enough for us both (with Shun going back for seconds) and enough for his bento tomorrow and one other lunch. So basically 4 serves. If you are doing it for 2 people then just half the recipe!
Shun`s thoughts : Looks like baby food but tasted good. He went back for seconds!
My thoughts: So yummy for a change but I had forgotten how tiring standing and stirring the stock mixture through for 35 minutes or so can be.
Shun has asked if I can make a mushroom risotto next week so I might have to do that!
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You must have read my mind! I’ve been umming and ahhing about it for a while.
Thanks for the recipe!!
I don’t think Yasu would mind eating it, I’m more worried about how to make it, if it is hard or not. Your description though, makes it seem pretty easy so I think I might give it a whirl.
Sounds delicious! And I like that it doesn’t need an oven. I used the oven back in America about 95% of the time I cooked so here in Japan I feel slightly like a fish out of water in the kitchen. I’ll have to try this one~! Thanks!
Kelly: Risotto is good! I am sure your husband would like it. As long as you continuously stir it it is fine- it is not difficult just slightly annoying to have to stir continuously. Hope it works for you
Devon: I have a microwave oven so I can use oven if I want but sometimes it is just easier to cook on the hot plate! Chinese stirfries etc are great when you don`t have an oven though as well!
Opps should’ve checked here before I commented on your FB status! Looks delcious! Might try it! I don’t make risotto often for the same reason! All that stirring is tiresome, but I bet it was worth it since you both enjoyed it so much and you’ve got leftovers!
Mm, this recipe looks amazing! I love a good risotto, though I`ve never made it before. Maybe I need to try to make my own soon~!
Sounds good! We have been having a lot of nabe type dishes to stay warm over here. I made a soy milk nabe with chicken and spinach the other day and after we had eaten everything I used the leftover broth to make a risotto-ish dish. Basically I just added rice, grated cheese, a little soy sauce and black pepper and a little leftover ham from the fridge. So good!
Wow! I have never made my own risotto. This sounds delicious!
Thanks everyone!
Katie M- haha, I read your comment on fb and was like “um, done!”
Emily- It is actually easier to make than it looks! Just got to keep stirring!!!
Trisha- Oh nabe. YUM! We do not have a nabe set but I desperately want one (I want one with a hot plate too so we can do yakiniku at the table on special occasions too). Chicken and spinach nabe with soy milk sounds interesting but delicious. I have already told my MIL that next time we go there for dinner I want kimichi nabe….she was here the other day! lol
Lisa E- You should definitely try to make your own. No matter what you want to put in it, it is good! The same principles apply for other risottos- I use a similar recipe to make a chicken, sundried tomato and fetta risotto. Also yummy!
Just finally catching up with all the happenings in the world, sorry to hear that you were(are?) sick. Japanese Drs must be the most oblivious people in the world.
The risotta sounds quite yummy.
Yum! I love risotto. I have only ever made it with my mum so we shared the stirring
A friend made it for hubby and I when she stayed and unfortunately it wasn’t the best risotto ever so hub was not a fan. He is actually not much of a rice person at night as he is more interested in beverages and side dishes that go with them. I love making stuff for my friends when they come over for lunch though. I have never made mushroom risotto but remember having some delicious ones at restaurants so please share the recipe again if you make it 
Okay it has taken me ages to get here (to this post!) but your risotto sounds delicious. I love garlic stalk but never thought to put it in rissotto. Hubby has a few things on this month so I have lots of dinners just with the kids so I might go and buy some sun dried tomatoes, feta and other bits and have some more risotto!!!