Thai Risotto

Name: Thai Risotto
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 -6 servings
Ingredients: 2 " piece of fresh ginger; 2 lemongrass stalks; 4 garlic cloves; 1-2 red Thai chili; 1/3 cup and 1/2 cup chopped cilantro; 1 tbsp vegetable oil; 1.5 cups arborio rice; 2 tbsp fish sauce; 2 x 400 ml cans of coconut milk; 2 cups reduced sodium chicken broth; 1 lbs raw prawns; 1 large red bell pepper; 1/2 Mango; 1/2 cup chopped Thai basil; 1 green onion; juice from 1/2 a lime; 1 tbsp of roasted sesame oil; 1/4 cup crushed raw peanuts

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Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
4 -6 servings
Course
Dinner

Thai Risotto

Kaitlyn Morgan

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Savoury Mexican Waffles are the answer to all your brunch needs. Filled with corn, cilantro and feta, and topped with an egg and salsa verde!

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Ingredients

Servings

2 " piece of fresh ginger chopped
2 lemongrass stalks soft part chopped (link on how to cut lemongrass)
4 garlic cloves roughly chopped
1-2 red Thai chili chopped and deseeded if desired (removal of seeds will make it less spicy)
1/3 cup and 1/2 cup chopped cilantro divided
1 tbsp vegetable oil
1.5 cups arborio rice or a similar rice used for risotto, well rinsed
2 tbsp fish sauce
2 x 400 ml cans of coconut milk light is fine
2 cups reduced sodium chicken broth
1 lbs raw prawns de-vined and peeled
1 large red bell pepper sliced into 1/8" thick pieces and then halved crosswise
1/2 Mango thinly sliced
1/2 cup chopped Thai basil
1 green onion thinly sliced on the diagonal
juice from 1/2 a lime
1 tbsp of roasted sesame oil
1/4 cup crushed raw peanuts for garnish