Korean-Style Perilla and Mushroom Risotto recipe - ingredients, nutrition and when to eat it
This Korean-style risotto is made by slowly cooking rice in broth with perilla seed powder and mushrooms.
This Korean-style risotto is made by slowly cooking rice in broth with perilla seed powder and mushrooms. Its nutty, creamy flavor makes it a lovely choice for lunch or dinner on a cool day.
World cuisine · 30 minutes to cook
Tips: Keep the broth warm and add it a little at a time so the rice cooks evenly.
Tips: Stir in the perilla seed powder after turning off the heat to preserve its nutty aroma.
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Ingredients (1 serving)
- Rice — 0.1 cup
- Shiitake mushrooms — 2 pc
- Perilla seed powder — 1 Tbsp
- Vegetable broth — 300 ml
- Onion — 0.3 pc
- Garlic — 1 pc
- Olive oil — 1 Tbsp
- Parmesan cheese — 1 Tbsp
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp