Mung Bean Risotto

Featured in the Honolulu Star-Advertiser on November 6, 2019.

Mung Bean Risotto


Mung Bean Risotto

  • 2 tablespoons oil
  • 1/2 cup diced onions
  • 1 tablespoon minced roasted garlic
  • 1/3 cup diced tomatoes
  • 2 teaspoons fish sauce
  • 1 cup split mung beans, soaked in water for 2 hours
  • 1 1/2 cups pork stock (may substitute with chicken or beef stock)
  • 1/2 cup malunggay leaves (available in Chinatown or farmers’ markets)
  • 1 tablespoons butter, divided
  • 1 cup Arborio rice
  • 3 cups vegetable stock, divided
  • 2 ounces shredded Parmesan cheese
  • 1/2 cup heavy cream, divided

Pan Fried Fish:

  • 2 6-ounce fillets kampachi, skin on or any soft white fish of choice
  • 2 tablespoons oil


  1. In a pot, heat oil on medium high heat; saute onions, garlic and tomatoes.
  2. Deglaze with fish sauce.
  3. Add mung beans and pork stock.
  4. Simmer until mung beans are fully cooked.
  5. Stir in malunggay leaves.
  6. Remove pot from heat; set aside.
  7. In a large saucepan, melt butter and toast Arborio rice until rice starts to get translucent.
  8. Add 1 1/2 cups vegetable stock, cover, and simmer until rice absorbs most of the liquid.
  9. Add remaining vegetable stock in 2 increments.
  10. Add cheese and 1/4 cup heavy cream; let cheese melt; reduce cream for another five minutes, stirring constantly so risotto doesn’t burn.
  11. Combine mung bean and risotto; adjust consistency with remaining cream.
  12. Season fish with salt and pepper.
  13. Heat oil on medium high heat in saute pan; place fish down skin side down.
  14. When the fish skin is golden brown and crispy, flip to finish cooking.
  15. Serve on top of risotto.

Serves 2.

Approximate Nutrient Analysis per serving (based on 4 moderate servings):
870 calories, 41 g fat, 15 g saturated fat, 110 mg cholesterol, 900 mg sodium, 83 g carbohydrate, 11 g fiber, 9 g sugar, 44 g protein


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