Asian Risotto
Makes 4 servings.
2 Tbsp. peanut oil
1 onion, sliced
2 cloves garlic, crushed
1 tsp. Chinese 5-spice powder
8 ounces Chinese sausage, sliced
8 ounces carrots, diced
1 green bell pepper, seeded and diced
1-1/3 cups risotto rice
1-3/4 cups chicken stock
1 Tbsp. chopped fresh chives
Heat the peanut oil in a large preheated wok or skillet. Add the onion, garlic, and 5-spice powder and stir-fry for 1 minute.
Add the sausage, carrots, and bell pepper, and stir to combine. Stir in the risotto rice and cook for 1 minute.
Gradually add the chicken stock, a little at a time, stirring constantly until the liquid has been completely absorbed by the rice, and it is tender (you might have to add a bit more stock to accomplish this).
Add the chives just before serving in warmed bowls.
Source: QVC’s Bob Bowersox from 2004 (accessed on Archive.org)