Fusion risotto


This is what happens when you don’t label the contents of your freezer.

I found a small pot of what I thought was semi-skimmed milk. Started defrosting it, and decided to sniff it – it was coconut milk – no good for the macaroni cheese I’d been thinking of making!

Anyway, I decided to make a ‘Thai’ risotto. I also had some leftover baby sweet corn and sugar-snap peas. I was the only one at home, so this recipe is for 1:

  • Oil
  • 1 stem lemongrass (thinly sliced)
  • 1/4 onion (chopped)
  • 1 small clove of garlic (finely chopped)
  • 1 red chilli (deseeded and finely chopped)
  • 2 kaffir lime leaves (crushed)
  • 2 tsp Nam Pla
  • 75g brown long grain rice
  • 200ml coconut milk
  • 2 tsp green Thai curry paste
  • 1/2 tsp vegi stock powder
  • Hot water (for topping-up)
  • 4 baby sweetcorn (halved lengthways and cut into 3cm pieces)
  • 8 sugar-snap peas
  • A few coriander leaves

Heat a little oil in a saucepan (one with a thick base). Add the lemongrass, onion, garlic and chilli, and gently cook for 5 minutes, stirring occasionally.

Stir in the rice, and continue cooking for 1 minute. Add the coconut milk, the curry paste and the stock powder. Stir well and cook for 20 minutes (or until the rice is nearly cooked). Stir fairly frequently and top-up with hot water as necessary.

Add the baby sweetcorn and continue cooking for 2 minutes. Then add the sugar-snap peas and cook for a further 3 minutes.

Serve – sprinkled with torn coriander leaves.

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