Lemon Risotto with Glazed Pak Choi

Ingredients

• 300 g Riso Gallo (Arborio rice)
• 1 onion
• 2 Garlic cloves
• 150 ml white wine
• 700–800 ml hot vegetable broth
• 200 g Parmesan (freshly grated)
• 1 tbsp butter
• 2 organic lemons (juice and zest)
• 0.25 tsp turmeric
• Salt
• ground pepper
• 4 pak choi
• 3 tbsp Sesame oil
• 2 tbsp Miso Shiro paste (or 2–3 tbsp soy sauce)
• 1 tbsp Maple Syrup
• 2 tbsp lemon juice
• 2 tbsp sesame seeds

Instructions

1. 1.

   Finely chop the onion and garlic. Sauté both in 2 tbsp olive oil until translucent. Add the risotto rice and stir briefly to toast. Season with salt, then deglaze with white wine and let it reduce.

2. 2.

   Gradually add hot vegetable broth a little at a time, stirring constantly, until the rice is cooked through (it should still have a slight bite). This takes about 15–20 minutes.

3. 3.

   Stir in lemon juice and zest, turmeric, freshly grated Parmesan, and butter. Season with salt and pepper to taste. The risotto should be creamy; add more broth if needed.

4. 4.

   Halve the pak choi lengthwise. Heat 2 tbsp sesame oil in a pan. Sear the pak choi cut side down until golden brown, then flip it over.

5. 5.

   Whisk together Miso Shiro paste, maple syrup, lemon juice, and sesame oil. Pour this glaze over the pak choi, swirl the pan to coat evenly, and sprinkle with sesame seeds. Serve the glazed pak choi atop the lemon risotto.