Thai Risotto
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 -6 servings
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Course
Dinner
Thai Risotto
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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
- 2 ginger chopped, fresh
- 2 lemongrass soft part chopped (link on how to cut lemongrass, stalks
- 4 garlic roughly chopped, cloves
- 1-2 Thai chili chopped and deseeded if desired (removal of seeds will make it less spicy, red
- 1/3 cup cilantro divided, chopped
- 1 tbsp vegetable oil
- 1.5 cups arborio rice or a similar rice used for risotto, well rinsed
- 2 tbsp fish sauce
- 2 coconut milk light is fine, x 400 ml cans
- 2 cups chicken broth reduced sodium
- 1 lbs prawns de-vined and peeled, raw
- 1 red bell pepper sliced into 1/8" thick pieces and then halved crosswise, large
- 1/2 Mango thinly sliced
- 1/2 cup basil Thai, chopped
- 1 green onion thinly sliced on the diagonal
- lime juice juice from 1/2 lime
- 1 tbsp sesame oil roasted
- 1/4 cup peanuts for garnish, crushed, raw
Notes
- All photography is credited to Joey Armstrong photography.
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