Sriracha Konjac Risotto
HB-16569 · Hand-built original · Korean
Konjac rice standing in for arborio in a creamy soy-milk risotto with bacon, shrimp, broccoli and a sriracha kick.
KoreanMain courseGluten-freeEgg-free
Main ingredient: konjac rice
Pairs well with: salad, pickles, grilled chicken, sparkling water
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 7.1 oz konjac rice
- 1/4 onion
- 2 strips bacon
- 2.1 oz shrimp meat
- 1.1 oz broccoli
- 1 paper cup soy milk
- 1/2 paper cup water
- 1 tablespoon sriracha sauce
- 1 tablespoon tomato sauce
- 1/2 tablespoon Parmesan cheese powder
- 2 tablespoons olive oil
- salt, a little
- black pepper, a little
- parsley powder, a little
Method
- Mince the onion and cut the bacon into bite-size pieces.
- Blanch the broccoli briefly and rinse it under cold water.
- Rinse the konjac rice lightly and drain it.
- Heat the olive oil in a hot pan, fry the bacon first, then add the onion and shrimp meat and fry them together.
- Tip in the konjac rice, season with salt and black pepper, pour in the water, and stir-fry everything together.
- When the konjac rice is partly cooked, add the soy milk, sriracha sauce and tomato sauce.
- As the pan comes back to a boil, stir in the Parmesan cheese powder and the broccoli and mix well.
- Adjust the salt and black pepper, then shower the risotto with parsley powder.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).