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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Love risotto. Love Thai food. Fusion. Success! Ingredients:
1 tablespoon olive oil |
1 small onion, peeled and diced |
coarse sea salt, to taste or kosher salt |
3 -4 garlic cloves, sliced |
1/3 cup red bell pepper, diced |
1/2 cup fresh asparagus, trimmed, cut in 1-inch pieces |
1/2 cup baby portabella mushrooms, sliced |
1/2 cup frozen peas |
1 cup arborio rice |
1/2 cup vegetable stock, warm (or 1 vegetable bouillon cube dissolved in 1/2 cup water or just use water if you need to) |
1/2 cup white wine |
1 (15 ounce) can coconut milk, warm |
1 -2 tablespoon minced fresh basil or 1 teaspoon dried basil |
1 tablespoon fresh mint or 1/2-1 teaspoon dried mint |
1/2 teaspoon fresh ginger, grated |
2 teaspoons soy sauce |
2 -3 teaspoons thai sweet chili sauce |
4 -6 lime wedges |
chives or scallion |
chopped roasted cashew nuts or chopped roasted peanuts |
cilantro, chopped |
lime wedge |
Directions:
1. In a large cast iron skillet over medium-high, heat olive oil to shimmering.
2. Add onion and saute, stirring frequently, until translucent. Add garlic, red bell pepper, mushrooms, and asparagus and saute until softened.
3. Add rice and saute, stirring frequently, for about 4 minutes or until it starts to toast.
4. Add vegetable stock and cook, stirring occasionally to prevent sticking, for about 10 minutes. Reduce heat to medium.
5. Add wine and cook, stirring occasionally, for 5 minutes.
6. Add 1/3 of the coconut milk. Cook slowly, stirring occasionally, for 10 minutes.
7. Repeat two more times until all of the coconut milk is added and has mostly been absorbed by the rice.
8. Just before the last 10 minutes of cooking, add basil, ginger, mint, and frozen peas.
9. After the risotto is fully cooked, stir in soy sauce and Thai sweet chili sauce. Stir to mix.
10. Squeeze lime wedges over the top of the rice.
11. Garnish with chives or scallions, chopped nuts, and sprinkle with chopped cilantro.
12. Serve with extra lime wedges. Enjoy!.
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