Thai Treasure Risotto
Discover a world of bold flavors with this Thai Treasure Risotto, a fusion of Italian comfort and Thai vibrancy that promises to elevate your dinner table. Creamy Arborio rice is infused with aromatic red curry paste, lemongrass, and coconut milk, delivering layers of warmth and spice in every bite. Juicy, sautéed shrimp, crisp sugar snap peas, and tender baby corn add delightful texture and freshness, while Thai basil, cilantro, and a squeeze of lime bring a fragrant, zesty finish. Perfect for adventurous food lovers, this one-pot wonder is both a stunning visual and flavorful centerpiece, ready in under an hour.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 1 cup Unsweetened coconut milk
- 4 cups Chicken or vegetable stock
- 12 pieces Medium shrimp (peeled and deveined)
- 1.5 tablespoons Red curry paste
- 1 piece Lemongrass stalk (bruised and cut into large pieces)
- 2 pieces Shallots (finely chopped)
- 3 pieces Garlic cloves (minced)
- 1 teaspoon Fresh ginger (grated)
- 6 pieces Baby corn (sliced lengthwise)
- 1 cup Sugar snap peas
- 1.5 tablespoons Fish sauce
- 1 tablespoon Lime juice
- 2 tablespoons Vegetable oil
- 0.5 cup Fresh Thai basil leaves
- 0.25 cup Cilantro leaves (chopped)
- 4 pieces Lime wedges (for serving)
Instructions
1. Heat the chicken or vegetable stock in a saucepan and keep it warm over low heat.
2. In a large skillet or heavy-bottomed pan, heat 2 tablespoons of vegetable oil over medium heat. Add the shallots and garlic, cooking until soft and fragrant, about 2 minutes.
3. Stir in the grated ginger, red curry paste, and lemongrass. Cook for an additional 1 minute to release the aromas.
4. Add the Arborio rice and stir to coat with the spice mixture. Toast the rice for 1-2 minutes until slightly translucent around the edges.
5. Pour in 1 cup of warm stock and the coconut milk, stirring continuously until the liquid is mostly absorbed.
6. Continue adding the stock, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more, until the rice is tender and creamy. This process will take about 20-25 minutes.
7. While the risotto is cooking, heat a separate pan over medium heat. Add a small drizzle of oil and sauté the shrimp until pink and cooked through, about 2-3 minutes per side. Remove from heat and set aside.
8. When the rice is nearly done, stir in the baby corn and sugar snap peas. Cook for 2-3 minutes, allowing the vegetables to soften while remaining crisp.
9. Add the cooked shrimp, fish sauce, and lime juice to the risotto, stirring gently to combine.
10. Remove the lemongrass pieces and discard. Taste and adjust seasoning, adding more fish sauce, lime juice, or red curry paste if desired.
11. Garnish with fresh Thai basil and cilantro leaves. Serve immediately with lime wedges on the side for an extra splash of brightness.
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 1568 mg | 68% | |
| Total Carbohydrate | 80.1 g | 29% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 5.8 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 89 mg | 7% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 586 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
