Step 1

1. First, prep your ingredients | Trim and thinly slice the spring onions | Peel and grate the garlic | Peel the ginger by scraping off the skin with a spoon, then grate it | Rip the stem from the chilli, cut it in half lengthways and remove the seeds (if you like), then finely chop | Roughly chop the cashews | Pick the coriander leaves and finely chop the stems | Roughly chop the shiitake mushrooms | Trim and finely dice the white part of the pak choi and roughly shred the green part | Heat the stock and water in the medium saucepan and keep over a low heat | Trim and finely dice the broccoli stalks, keeping the florets whole | Cut the lime into wedges

Step 2

2. Warm both the oils over a medium heat in the large stock pot | Add three-quarters of the spring onions, the garlic, ginger, chilli and coriander stems and cook, stirring, for 2 minutes | Add the chopped cashews and white miso paste and stir for 1 minute | Add the shiitake mushrooms and stir for 2 minutes | Add the white shreds of pak choi and stir for 1 minute | Add the risotto rice and stir for 1 minute

Step 3

3. Add 200ml of the hot stock to the stock pot and stir continuously until all the liquid has been absorbed | Repeat this process three more times until you’re left with 200ml stock | Add the stalks of the broccoli after the rice has been cooking for 10 minutes | Add the remaining pak choi, peas or edamame, and Tenderstem broccoli florets and fold them into the risotto for 30 seconds | Add the remaining stock and the soy sauce and stir until the liquid has been absorbed and the risotto has a creamy consistency | The rice should take about 20 minutes to cook – the grains should be tender but still with a little bite

Step 4

4. Add half of the coriander leaves and half the remaining spring onions to the risotto and fold them in | Taste the risotto and season to perfection with salt and pepper (and more soy sauce if you wish) | Plate up the risotto, top with the remaining coriander leaves and spring onions and serve immediately, with lime wedges