top of page

💚VEGAN ASIAN STYLE RISOTTO… a different, delightful and delicious dish.

This tea blew my taste buds into overdrive.. give it a go and let me know what you think?

It’s packed with flavor and tons of healthy immune boosting nutrients.

🔲 Save your meal ideas

💕 Double tap if you like risotto

Serves 4:


8 spring onions

2 garlic cloves

5cm fresh ginger

1 fresh green chilli

5Og cashew nuts

3Og fresh coriander

2OOg shiitake mushrooms

2OOg pak choi

5OOml veg stock mixed with 5OOml water

2OOg tenderstem broccoli

1 lime

1 tbsp olive oil

1 tbsp seasame oil

2 tbsp miso paste

225g risotto rice

1OOg frozen peas or edamame beans

1 tbsp soy sauce

Salt and pepper



👉 Prep

Trim and slice spring onions

Peel and grate garlic and ginger

Remove chilli seeds and chop

Chop your cashews, mushrooms, coriander, pak choi

Dice the broccoli stalks and keep the top bit whole

Heat your stock and water in a saucepan over low heat


In a large pot warm your oils over a medium heat.

Add ¾ spring onions, garlic, ginger, chilli and coriander stems cook and stir for two minutes.

Add cashews, miso and stir for one minute.

Add mushrooms.. stir for two minutes.

Add the white bits of pak choi and stir for one minute.

Add the risotto rice and stir for one minute.


Add 2OOml of hot stock to your large pot, stir until all the liquid has been absorbed. Repeat 3 times.

Add your broccoli stalks and the rice has cooked for 1O minutes.

Add remaining pak choi, peas or beans, broccoli tops, and stir them into the risotto for 3O seconds.

Add remaining stock and soy sauce, stir until creamy.

The rice takes about twenty minutes to cook.


Add half the coriander leaves, season.

Put on plates and sprinkle over remaining coriander and spring onions and serve with lime wedges.

Fueling your health, workouts and energy with this gorgeous green dish of joy.



Love Tracy x

P.S Click the 🔗 to see all the October Group Exercise Classes

Pay as you go

7 days a week at The First Place Fitness, Kendal


68 views0 comments


bottom of page