Thai Treasure Risotto Recipes

BAKED PRAWN RISOTTO WITH THAI FLAVOURS

Steps:

• Preheat oven to 180C/350°F Pour the stock into a saucepan and add the lemon grass and half the kaffir lime leaves. Bring to the boil and simmer, covered for ten minutes.
• Heat the oil in an oven proof casserole dish and add the onion cooking until soft but not coloured. Add the curry paste and cook for another minute. Add the rice and stir until coated. Strain the stock into the rice and add the coconut cream. Cover and bake for 15 minutes.
• Remove from the oven, stir well and bake for another 15 minutes.
• Add the prawns and if dry add another 1/2 cup of stock or water. Bake for another 15 minutes until the prawns are cooked and the rice tender.
• Serve with remaining kaffir lime on top.

RED THAI COCONUT RISOTTO

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.

THAI RED CURRY RISOTTO

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.

THAI BASIL SHRIMP RISOTTO

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.