This recipe from Olivia Andrews' latest book Whole Food Slow Cooked offers a modern Japanese twist on an Italian classic. Made in the slowcooker or on the stovetop it makes for a warming winter lunch or dinner.
INGREDIENTS
1 tablespoon sesame oil
300 grams sushi rice, rinsed
2 garlic cloves, chopped finely
2 spring onions, sliced thinly, seperate white and green parts
4 tablespoons white miso paste
50 grams butter
400 grams mixed Asian mushrooms, such as shiitake (discard stems and slice caps), shimeji and enoki
50 grams baby spinach leaves
toasted sesame seeds, to serve
This versatile risotto can also be made with other vegetables, such as pumpkin and snow peas.
METHOD
In the slowcooker
Heat the oil in a large frying pan over medium heat. Add the rice, garlic and the white parts of the spring onions and stir for 1 minute until the rice grains are well coated. Transfer to the slow cooker.
Whisk the miso paste with 3 cups of boiling water until dissolved, then pour into the slow cooker. Cook on high for 1¼ hours, stirring halfway through.
Melt half the butter in the frying pan over medium–high heat. Add the mushrooms and cook for 3 minutes until slightly softened.
Tip the mushrooms into the slow cooker, along with a ¾ cup of boiling water. Stir well, then cook for 15 minutes. Stir in the remaining butter and the spinach leaves, plus another ¾ cup of boiling water if needed, and cook for 10–15 minutes until the spinach wilts and the rice is al dente. Check the seasoning.
Scatter with the green parts of the spring onions and toasted sesame seeds to serve. Serves 4.
On the stovetop
Melt 20 grams of the butter in a large, deep frying pan over medium–high heat and cook the mushrooms for 3 minutes until slightly softened. Remove and set aside.
Reduce the heat to medium and add the oil to the pan. Add the rice, garlic and the white parts of the spring onions and stir for 1 minute until the rice grains are well coated.
Whisk the miso paste with 3 cups of boiling water until dissolved. Add a ladleful of this miso stock to the pan and cook until the liquid has been absorbed before adding another ladleful.
Continue adding the miso stock until the rice is almost al dente. Stir in the remaining butter, spinach leaves and mushrooms, plus another ¾ cup of boiling water if needed, and cook for 5 minutes until the spinach wilts and the rice is al dente. Check the seasoning.
Scatter with the green parts of the spring onions and toasted sesame seeds to serve.
Whole Food Slow Cooked is the solution to nourishing friends and family with ease and style.
Each recipe offers cooking methods for both slow cooker and stovetop and is designed to fit around a busy schedule.
This is an edited extract from Whole Food Slow Cooked written by Olivia Andrews and published by Murdoch Books.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.