Thai Treasure Risotto Recipes

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THAI BASIL SHRIMP RISOTTO



Thai Basil Shrimp Risotto image

Make and share this Thai Basil Shrimp Risotto recipe from Food.com.

Provided by boldlyreal

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons canola oil
1 lb shrimp, rinsed and dried
kosher salt
fresh ground pepper
3 tablespoons unsalted butter
2 tablespoons minced garlic
1 small onion, diced
2 cups arborio rice
2 cups dry white wine
5 -6 cups chicken stock, hot
12 Thai basil, cut into fine strips
1 lime, juice of

Steps:

  • Heat large saucepan over medium heat. Add 1 tbs oil and swirl to coat bottom. When oil is hot, add the shrimp and saute, stirring, until shrimp are pink, about 1 minute. season with salt and pepper. Transfer the shrimp to a plate and set aside.
  • Add the remaning tbs of oil and 1 tbs of butter to the pan. When the mixture is hot, add the garlic and onions and saute until soft, 1 to 2 minutes. Add the rice and saute until rice is opaque, about 2 minutes. Add the wine, deglaze the pan, and simmer until liquid is absorbed by the rice, 2 to 3 minutes.
  • Ladle in the stock 1/2 cup at a time, allowing each addition to be absorbed by the rice before adding the next. Continue until the rice is al dente, about 10 minutes. Return the shrimp to the rice, add the basil,the remaining 2 tbs of butter and the lime juice, and stir. Taste and adjust the salt and pepper if needed.
  • Transfer to serving dish and serve.

Nutrition Facts : Calories 799.4, Fat 21, SaturatedFat 7.2, Cholesterol 174.8, Sodium 1080.6, Carbohydrate 98.6, Fiber 3.6, Sugar 6.9, Protein 30.2

THAI RED CURRY RISOTTO



Thai Red Curry Risotto image

Make and share this Thai Red Curry Risotto recipe from Food.com.

Provided by dicentra

Categories     Short Grain Rice

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

1 onion, peeled and chopped (about 6 oz.)
3 tablespoons grated peeled fresh ginger
2 garlic cloves, peeled and chopped
1/4 cup salad oil
2 teaspoons paprika
3/4 teaspoon Thai red curry paste
1 1/2 cups arborio rice or 1 1/2 cups other short-grain white rice
1/2 cup dry sherry
about 4 cups fat-skimmed chicken broth
4 ounces fresh shiitake mushrooms, rinsed, stems removed, and sliced
1 cup coconut milk
1 1/2 cups frozen baby peas
3 tablespoons chopped fresh cilantro
salt
1 lime, rinsed and cut into 6 wedges (about 3 oz.)

Steps:

  • In a 12-inch frying pan or 14-inch wok over medium heat, stir onion, ginger, and garlic in oil until onion is barely limp, about 2 minutes.
  • Stir in paprika, curry paste, and rice, mixing well to coat rice. Pour in sherry and cook, stirring to scrape up any browned bits, until sherry is absorbed, about 2 minutes.
  • Pour in 1 cup chicken broth and stir until broth is mostly absorbed, 3 to 4 minutes. Add mushrooms and coconut milk; stir gently until liquid is mostly absorbed, about 1 minute.
  • Add 2 more cups broth, 1 cup at a time, stirring after each addition until almost absorbed, about 15 minutes total.
  • Rice should be almost tender but still slightly firm to bite. Remove from heat and let stand, uncovered, up to 4 hours.
  • Return pan to medium-high heat, add 1 more cup broth, and stir until liquid is absorbed and rice is creamy and tender to bite, about 9 minutes.
  • If risotto is too dry or rice isn't quite tender, add a little more broth and cook until risotto reaches desired consistency.
  • Stir in peas, cilantro, and salt to taste. Spoon risotto into serving bowls and garnish each serving with a lime wedge.

RED THAI COCONUT RISOTTO



Red Thai Coconut Risotto image

This almost one-pot meal merges the best of two cultures, with Thai taste and the short grain creamy rice of Italy. It has two full servings of vegetables, about half of your daily protein and much less fat than a typical Thai Curry. Impress your family and friends with this tasty, almond inspired take on a classic dish.

Provided by Mary Jenny

Categories     Thai

Time 50m

Yield 6 , 6 serving(s)

Number Of Ingredients 10

2 -3 leeks, sliced and divided
946 ml almond breeze milk
1 -2 tablespoon Thai red curry paste
1 tablespoon dried unsweetened coconut
2 boneless skinless chicken breasts, cubed
1 teaspoon coconut oil
1 garlic clove, minced
2 red sliced bell peppers
1 1/2 cups arborio rice or 1 1/2 cups italian style rice
1 bunch chopped basil

Steps:

  • In a large pot over medium high heat, combine about half of the leeks, Almond Breeze Unsweetened Original, Thai paste and dried coconut. Bring to a boil and add chicken breast to poach and reduce heat to a low boil for 5 to 8 minutes.
  • Meanwhile, in a separate pot, warm coconut oil and sauté remaining half of the leeks, garlic and peppers for 5 minutes or so to sweat. Stir in brown rice to coat for 1 minute.
  • Add Almond Breeze/chicken mixture to rice pot one cup at a time and stir inches.
  • Turn rice pot to low, cover and allow to cook through for about 12 to 15 minutes. Stir often until all liquid is absorbed. If the rice absorbs too quickly, add some chicken broth or wine to create a creamy dish. Garnish with a generous heap of basil.

Nutrition Facts : Calories 370.9, Fat 9.3, SaturatedFat 5.8, Cholesterol 46.7, Sodium 129.6, Carbohydrate 53.5, Fiber 3, Sugar 2.3, Protein 17.6

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