Chinese-fied risotto

Chinese-fied risotto


1 person made this

About this recipe: Initially, i just wanted to prepare a lazy dinner for everyone – Slow cooked peanuts soup with pork belly and a bowl of piping hot rice. As i was stirring the soup during the final stage, a strange idea came about. ‘Risotto with this! ‘, screamed the small voice in the head. Aaahh… why not?? And so i took out the heavy bottom saucepan and experiment i did. The result? The risotto turned out beautifully. Not only it was pleasing to the eyes, it was palate-pleasing too!

maameemoomoo Central Region, Singapore


  • a small bowl of peanuts
  • 300g pork belly, cut
  • 1 litre of chicken stock
  • a handful of black eye peas *optional*
  • salt, to taste
  • 1 cup of Arborio rice (if you don’t have Arborio rice, just use the Sushi rice)
  • spring onions, chopped, to garnish


  1. Using a slow cooker, dump everything in except salt.
  2. Let it cook and simmer for at least 4 hours before adding salt. If you like your peanuts to be totally soft with no bite, soak it overnight. Add salt, to taste.
  3. Wash rice and drain.
  4. Cook the rice with 2 bowls of the soup above using medium heat. Once it boils, turn down the fire to low and let it simmer for at least 5-10 minutes till the rice softens but not porridge-like (this is where you’re in full control over what kind of texture you prefer your risotto to be. so, adjust the timing accordingly).
  5. Garnish with chopped spring onions before serving


If time is a concern to you, you can cook this soup at night, store it in the fridge till the next day and when you’re back from work the next day, do it the risotto way!

See it on my blog

Check out this recipe from Maameemoomoo's blog!

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