Baked Asian Duck Risotto
Ingredients
- 2 tbsp oil ⓘ
- 1 None onion, finely chopped
- 2 cloves garlic, chopped ⓘ
- 5 oz shiitake mushrooms, halved ⓘ
- 1/2 cup arborio rice ⓘ
- 4 cups chicken stock
- 1/4 cup Chinese rice wine ⓘ
- 1 None Chinese barbecued duck, coarsely chopped ⓘ
- 2 tbsp hoisin sauce, plus additional, to serve
- 1 tsp sesame oil ⓘ
- 1/4 small Chinese cabbage, shredded ⓘ
Instructions
- Preheat the oven to 400°F. Heat oil in a large ovenproof skillet on medium heat. Saute onion and garlic for 1-2 mins, until tender. Stir in mushrooms and cook for 2 mins. Add rice and cook, stirring, for 1 min. Mix in stock and wine. Bring to a boil on high heat.
- Cover with foil or lid and bake for 20 mins. Stir in duck, hoisin sauce and sesame oil. Cover. Let stand for 5 mins, or until liquid has been absorbed.
- Serve topped with cabbage and drizzled with additional hoisin sauce.
Nutrition & Diet Analysis (per serving)
667
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).