🍽️ Lemon Risotto with Glazed Pak Choi

Name: Lemon Risotto with Glazed Pak Choi
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g Riso Gallo (Arborio Risotto); 1 Onion; 2 Garlic Cloves; 150 ml White Wine; 700 –800 ml Hot Vegetable Broth; 200 g Parmesan (freshly grated); 1 tbsp Butter; 2 Organic Lemons (Juice and Zest); 0.25 tsp Turmeric; Salt; Pepper from the mill; 4 Pak Choi; 3 tbsp Sesame Oil; 2 tbsp Miso Shiro Paste (alternatively 2–3 tbsp Soy Sauce); 1 tbsp Maple Syrup; 2 tbsp Lemon Juice; 2 tbsp Sesame

550 kcal · 30 min · 4 servings

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Ingredients

300 g Riso Gallo (Arborio Risotto)
1 Onion
2 Garlic Cloves
150 ml White Wine
700 –800 ml Hot Vegetable Broth
200 g Parmesan (freshly grated)
1 tbsp Butter
2 Organic Lemons (Juice and Zest)
0.25 tsp Turmeric
Salt
Pepper from the mill
4 Pak Choi
3 tbsp Sesame Oil
2 tbsp Miso Shiro Paste (alternatively 2–3 tbsp Soy Sauce)
1 tbsp Maple Syrup
2 tbsp Lemon Juice
2 tbsp Sesame

Instructions

1. For the risotto, finely dice the onion and garlic. Sauté both in 2 tbsp olive oil until translucent. Add the risotto rice and toast briefly. Season with salt and deglaze with white wine, then let it reduce.
2. Now, gradually add some of the hot vegetable broth. Continue cooking and keep adding broth until the rice is cooked (it should still be slightly al dente, which takes about 15 to 20 minutes). Stir regularly.
3. Stir in the juice and zest of two lemons, the turmeric, freshly grated Parmesan, and the butter. Season with salt and pepper. The risotto should be nicely creamy (if needed, stir in a little more broth).
4. Halve the Pak Choi lengthwise. Heat 2 tbsp sesame oil in a pan. Sear the Pak Choi cut-side down until golden brown, then flip.
5. Mix the Miso Shiro Paste well with maple syrup, lemon juice, and sesame oil. Pour this over the Pak Choi, toss the pan to glaze the Pak Choi. Sprinkle with sesame and serve the Pak Choi on top of the risotto.

Nutrition per serving

kcal: 550
Protein: 18 g · Fett/Fat: 24 g · Carbs: 65 g