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Enjoy this Asian take on an Italian classic, made with soy sauce and coconut milk. It also contains boletes, which are a universally popular wild mushroom that adds a distinct earthy flavour to any dish.

Recipe for 4 people
Preparation time: 30 minutes


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!

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