Asian risotto

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 461 Kcal, 16g Protein, 69g Carbohydrates, 12g Fat


  • Risotto
  • 1 tbsp sesame oil
  • 2 tbsp green curry paste, Coop Naturaplan
  • 2 spring onions incl. green parts, cut into thin rings
  • 2 sticks lemongrass, core finely chopped
  • 9 dl vegetable bouillon, hot
  • 300 g risotto rice
  • 1 dl white wine
  • 200 g baby spinach
  • salt and pepper to taste
  • 1 lime *-*
  • Topping
  • 2 tbsp dark soy sauce
  • 2 garlic cloves *-*
  • 1 red chilli, deseeded, finely chopped
  • 2 tbsp Wok sauce
  • 1 tsp ground cane sugar
  • 220 g smoked tofu, cut into cubes
  • 0.5 bunch Thai basil, leaves torn
  • 0.5 tbsp sesame oil
  • 0.5 bunch coriander, leaves torn

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  • Risotto

    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.
  • Topping

    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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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