Share on FacebookGoogle+Tweet about this on TwitterShare on LinkedInPin on PinterestEmail to someoneshare on Tumblr

Genießen Sie diese asiatische Variante eines italienischen Klassikers, zubereitet mit Sojasoße und Kokosmilch. Zu den Zutaten gehören auch Maronenröhrlinge. Dieser vielerorts beliebte, wilde Speisepilze verleiht Gerichten eine ausgeprägt erdige Geschmacksnote.

Rezept für 4 Personen
Zubereitungszeit: 30 Minuten


5 tbs olive oil, divided

1 large white onion, chopped

400 g Arborio rice

1 L vegetable bouillon made from 2 cubes

3 boletes, in cubes of ½ cm

150 g frozen peas

400 ml coconut milk

5 tbs soy sauce

coarsely ground black pepper

spring onion cut into thin rings to garnish

1 small red pepper sliced into thin rings to garnish

zest of 1 lime to garnish


1. Chop the onion finely and cook the pieces for a few minutes in 3 tbs of mild olive oil, stirring until they become glassy. Add the rice and cook and continue to stir for a minute.

2. Pour just enough bouillon over the rice so that it is completely covered. Keep stirring until the bouillon is almost completely absorbed, then keeping adding bouillon until there’s no more left.

3. In the meantime, slice the boletes into mini cubes and cook these in 2 tbs olive oil until they begin to colour nicely. Pour 1 tbs of soy sauce over them, cook them together shortly, then set them apart.

4. Pour 200 ml coconut milk onto the risotto along with 5 tbs and keep stirring until the risotto is al dente. Don’t let it get too soft!

5. Season with freshly ground black pepper and (if needed) salt to taste. Scoop directly onto the plates. Sprinkle it with some good olive oil, some spring onion, red pepper and the lime zest. Enjoy!

This post is also available in: Englisch Holländisch Spanisch Französisch Portugiesisch, Portugal Schwedisch

Leave a Comment

Error: Please check your entries!