In a large pan or casserole dish saute onion in butter for a minute or two to soften over a medium heat
Mix up your stock by combining the water, wok sauce and stock cubes
Add rice to the saute onion and cook off for another minute or so to
Add the stock one cup at a time and stir regularly to massage the starch out of the rice, as the stock cooks off add another cup or ladle full and again stir until cooked out. This process will take about 20 minutes or until the rice is tender
When you add the last bit of stock add the chopped broccoli and edamame, stir through. Cook for a minute or so then remove from the heat and allow to sit covered for a couple of minutes
Add the additional butter and parmesan, stir through until melted and well combined
The risotto should be lovely and glossy and still a little bit wet.
Serve with the glazed chicken below if you like or see notes of a vegetarian option
Garnish with coriander and sesame seeds or spring onion if you like
Slice chicken thighs into strips and fry in a pan for 5 minutes in a drizzle of oil. Then pour in wok sauce and stir fry for another couple of minutes to glaze
Stock - we used stock cubes but you can use 500ml liquid stock and make up the rest with water. We didn't use straight stock because it would be too salty with the Wok Sauce
You can serve the risotto with no chicken. A nice alternative to top the risotto is some cubes of pumpkin roasted with wok sauce or you could have prawns fried in wok sauce