Asparagus and Shiitake Mushroom Risotto
Lee Kum Kee

Asparagus and Shiitake Mushroom Risotto

Serves 2
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200g arborio rice
125g fresh shiitake mushrooms, sliced
60g asparagus
1 shallot, finely chopped
2 cloves of garlic, crushed
2Tbsp olive oil
600ml  water (exact quantity depends on the absorption from rice)


Parmesan cheese, grated (optional; you can also use cashew meal as a vegan alternative)
Parsley (optional)


1 Add oil into a pan over a medium heat. Add chopped shallot and cook for 2-3 minutes until they are softened. Then add the crushed garlic and cook for another minute before adding sliced shiitake mushroom. Sauté mushroom for another 4 minutes until they are softened.
2 Add arborio rice and turn up the heat. Keep stirring until the rice is incorporated evenly with the other ingredients. Cook for another 6 minutes, until the rice is lightly toasted with a golden colour. Add asparagus and keep stirring.
3 Add stock. Stir well and wait for most of the liquid to be absorbed before adding more water – it will take about 20 minutes to cook the rice. Putting the lid on will help speed up this process. Add asparagus and keep stirring.
4 Once the rice is cooked, add the Lee Kum Kee Premium Light Soy Sauce to taste. Stir well then remove from heat.
5 Serve, garnish with the grated Parmesan cheese and parsley and enjoy.
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And don't forget, Chinese meals are made for sharing, so get friends and family together for a feast.