Winter is on it’s way and so now we can really cook up the yummy heart warming dishes again. This Coconut Curry Risotto won’t disappoint the taste buds.
Coconut Curry Risotto
Creamy risotto infused with coconut milk and curry spices — a rich, aromatic twist on the classic Italian dish.
Course: RecipesCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
30
minutesCalories
420
kcalTotal time
45
minutes
Cook Mode
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Ingredients
2 cups Aborio rice
2 cups Chicken stock
420 gram Coconut cream
1 -2 tbsp green Curry paste
2 tbsp Fish sauce
1 tbsp Brown sugar
0.33 cup Coriander-chopped
1 number Lime- zest and juice
100 gram Green beans
150 gram Broccoli
1 tbsp Oil
Directions
- Heat large pan with oil and add rice tossing to coat with oil.
- Cook over medium heat for 3 minutes stirring and coating rice.
- Add chicken stock 1/4 cup at a time stirring each time until rice has absorbed stock before adding the next 1/4 cup. Repeat this until all stock is used.
- Mix green curry paste in with coconut cream then pour onto rice, stir well allowing to bring the boil. Once it comes to the boil reduce to simmer, add fish sauce, brown sugar, lime, beans and broccoli. Place lid on and cook for 10 minutes.
- Remove lid stir well and turn off heat, stir through coriander and serve.
Notes
- Coconut Curry Risotto is suitable for freezing for up to 3 months or kept refrigerated for up to 2 days in an airtight container.
- Add 400 grams cooked chicken if you would like to add meat.
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