THAI RISOTTO
Make and share this Thai Risotto recipe from Food.com.
Provided by TwoDjinn
Categories One Dish Meal
Time 1h5m
Yield 1 Risotto, 3 serving(s)
Number Of Ingredients 13
Steps:
- 1) Combine the coconut milk, water and Parmesan cheese in a saucepan and simmer.
- 2) Saute the shallots, celery and garlic until soft and translucent over medium heat.
- 3) Add the Arborio rice and cook for until lightly toasted about 3 minutes, then increase the heat to medium-high.
- 4) Add the dry white wine (I prefer sparkling wine.) Cook until absorbed.
- 5) Add the dried herbs and chili peppers.
- 6) Add the coconut milk mixture, 1/2 cup at a time, waiting until the liquid is absorbed until adding the next half cup.
- 7) In a separate skillet, cook the mushrooms. Once they are cooked, add the peas and cook through.
- 8) Combine the mushrooms with the risotto and cook 5 more minutes. Remove the hot peppers.
- 9) Optionally, garnish with scallions and cilantro.
Nutrition Facts : Calories 353.7, Fat 2.2, SaturatedFat 1, Cholesterol 4.4, Sodium 130.6, Carbohydrate 63.5, Fiber 4.2, Sugar 3.8, Protein 10.4
THAI CRAB RISOTTO
Make and share this Thai Crab Risotto recipe from Food.com.
Provided by English_Rose
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Melt the butter in a deep frying pan and add the garlic and shallots. Fry for one minute.
- Add the rice and then the wine.
- Stir in the chopped green chili peppers, curry paste, crushed lemon grass and lime leaves or zest.
- Mix together the hot chicken stock and fish stock. Add a ladle full of the stock to the rice and stir until the rice has absorbed all the liquid.
- Continue adding the stock, a ladle full at a time until all the stock has been absorbed. This should take about 13 to 15 minutes.
- Once the rice is cooked remove the lemon grass, add the mascarpone and the chopped herbs.
- Add the crabmeat and Parmesan.
- Add the cream and lime juice and season well.
- Spoon onto warmed plates and serve with chili oil (optional) and extra Parmesan.
Nutrition Facts : Calories 632.4, Fat 19.4, SaturatedFat 10.3, Cholesterol 110.4, Sodium 1904.8, Carbohydrate 66.9, Fiber 3, Sugar 3.1, Protein 40.9
THAI TREASURE RISOTTO
Make and share this Thai Treasure Risotto recipe from Food.com.
Provided by Sharon123
Categories Thai
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- In a large cast iron skillet over medium-high, heat olive oil to shimmering.
- Add onion and saute, stirring frequently, until translucent. Add garlic, red bell pepper, mushrooms, and asparagus and saute until softened.
- Add rice and saute, stirring frequently, for about 4 minutes or until it starts to toast.
- Add vegetable stock and cook, stirring occasionally to prevent sticking, for about 10 minutes. Reduce heat to medium.
- Add wine and cook, stirring occasionally, for 5 minutes.
- Add 1/3 of the coconut milk. Cook slowly, stirring occasionally, for 10 minutes.
- Repeat two more times until all of the coconut milk is added and has mostly been absorbed by the rice.
- Just before the last 10 minutes of cooking, add basil, ginger, mint, and frozen peas.
- After the risotto is fully cooked, stir in soy sauce and Thai sweet chili sauce. Stir to mix.
- Squeeze lime wedges over the top of the rice.
- Garnish with chives or scallions, chopped nuts, and sprinkle with chopped cilantro.
- Serve with extra lime wedges. Enjoy!.
Nutrition Facts : Calories 670.4, Fat 22, SaturatedFat 17.8, Sodium 269.3, Carbohydrate 107.7, Fiber 4, Sugar 60.7, Protein 7
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