Name: Baked Asian duck risotto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoon oil; 1 onion, finely chopped; 2 clove garlic, chopped; 150 gram shiitake mushrooms, halved; 1 1/2 cup arborio rice; 4 cup chicken stock; 1/4 cup chinese rice wine (see notes); 1 barbecued duck, roughly chopped; 2 tablespoon 2 hoisin sauce, plus extra, to serve; 1 teaspoon sesame oil; 1/4 small chinese cabbage, shredded

Baked Asian duck risotto

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Serves 4

Prep

15M

Cook

25M

Total

40M

Ingredients

2 tablespoon oil

1 onion, finely chopped

2 clove garlic, chopped

150 gram shiitake mushrooms, halved

1 1/2 cup arborio rice

4 cup chicken stock

1/4 cup chinese rice wine (see notes)

1 barbecued duck, roughly chopped

2 tablespoon 2 hoisin sauce, plus extra, to serve

1 teaspoon sesame oil

1/4 small chinese cabbage, shredded

Method

Baked asian duck risotto

1.Preheat oven to hot, 200°C.

2.Heat oil in a large, flameproof casserole dish on medium. Saute onion and garlic for 1-2 minutes, until tender. Stir in mushrooms and cook for 1-2 minutes.

3.Add rice and cook, stirring, for 1 minute. Mix in stock and wine. Bring to the boil on high.

4.Cover with foil or lid and bake for 20 minutes. Stir in duck, hoisin sauce and sesame oil. Cover. Rest for 5 minutes, until liquid is absorbed.

5.Serve topped with a little cabbage and a drizzle of extra hoisin sauce.

Chinese rice wine is available from Asian supermarkets. If unavailable, you can use dry sherry. Add a sliced chilli, if liked.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Baked asian duck risotto

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