1 serving

Ingredients: 40 grams (uncooked) risotto rice, ½ vegetable or herb stock cube, ½ tablespoon miso paste, ½ red onion (finely chopped), 1 clove garlic (finely chopped), 1 Shanghai bok choy (finely chopped), ½ zucchini (cut into cubes), 50 grams (chestnut) mushrooms (cut into wedges) and 1 teaspoon coconut oil.

Step 1

Cook the risotto rice according to the packaging with ½ vegetable or herb stock cube.

Step 2

Drain the risotto rice and stir the miso paste through the rice. Set aside.

Step 3

Place the wok on the heat and add the coconut oil. Fry the onion and garlic.

Step 4

Now add the other vegetables. Stir-fry it until it is done. Add some water if the pan starts to become too dry.

Step 5

Finally, add the risotto rice. Stir well.

Step 6

Serve your risotto in your boho tiffin. Do you want to take it with you? Then let it cool before closing the container. Also very tasty cold!