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Episode 110 - South Seas Feast
Polynesian Risotto
Polynesian Risotto


Ingredients  Serves eight
  • 3 cups rice, cooked with 3 cups water
  • 1 1/2 cups assorted vegetables: snowpeas, carrot and broccoli flowerettes, bamboo shoots
  • 3 tbsp oyster sauce
  • 3 tbsp soya sauce
  • pinches of salt and pepper
  • frozen banana leaves
Method  Stuffing

  • Prepare rice.
  • In a wok over medium to low heat, combine cooked rice with prepared, assorted vegetables.
  • Add oyster sauce and soya sauce and season with salt and pepper and stir gently.
  • Rip thawed banana leaves into 8 pieces large enough to hold single serving of risotto.
  • Spoon a portion of risotto onto each leaf and wrap or roll each one as you would a small package.
  • Tie each packet with a piece of string and arrange in a bamboo steamer or serving dish.
  • Serve immediately or keep warm in a low oven or re-heat in the microwave just before serving.
  • Serve with Stuffed Chicken Thighs