I don’t know about you guys but sometimes I get tired of the same old recipes. I mean, really tired. To the point that if I have something other than ramen noodles, mashed potatoes or French fries too often, it will be a LONG, long time before I’ll even want it again. Yeah, I can be picky like that.
But with this new crop of fusion recipes that seem to pop up every single day, that’s become less and less of a problem for me. Take the other day, for instance. I had no idea what I wanted and it was my night to choose what we had for dinner. Then I thought about rice, but we’d just had rice the other day so I thought, “Risotto”. I love risotto (try my vegan risotto Bolognese recipe!) but there’s only so many times you can have mushroom risotto or vegan risotto Milanese. Right?
I thought so, anyway, so I wondered if there was a way to mix risotto with my favorite type of cuisine. Asian.
Guess what? There was!
And so this broccoli and king oyster mushroom risotto with Asian flavors was born. Or rather, it was born to me because the internet was chock full of recipes of this style.
If you know how to make risotto, then this recipe will be super easy for you. If you don’t, grab a box and read the instructions. I learned and perfected my risotto recipe thanks to Rachel Ray and Tyler Florence years ago on Food Network.