Thai Risotto is a flavourful risotto with a green curry base and bright prawns. Paired with a lovely bell pepper salad.
A risotto with rice! You got it. This risotto was the biggest hit of the risotto trio. It takes a little bit longer to make, but it’s a full meal, side salad included, and it shows off really yummy Thai flavours. I fed the leftovers to my babies too. No complaints from anyone in this house. I also had my bestie and her hubby make this dish to make sure I wasn’t overlooking anything. They came back with some excellent feedback that I think brought this recipe up another level. Plus, they’ve been to Thailand a lot and could totally hold me to being authentic with the recipe.
Another present from me to you? Sure, here are more of Joey’s photos. I secretly wish she could come take all my blog photos for me:
Yields 4-6 servings
Serves 4-6 servings as a main
Savoury Mexican Waffles are the answer to all your brunch needs. Filled with corn, cilantro and feta, and topped with an egg and salsa verde!
10 minPrep Time
40 minCook Time
50 minTotal Time
- 2" piece of fresh ginger, chopped
- 2 lemongrass stalks, soft part chopped (link on how to cut lemongrass)
- 4 garlic cloves, roughly chopped
- 1-2 red Thai chili, chopped and deseeded if desired (removal of seeds will make it less spicy)
- 1/3 cup and 1/2 cup chopped cilantro, divided
- 1 tbsp vegetable oil
- 1.5 cups arborio rice (or a similar rice used for risotto), well rinsed
- 2 tbsp fish sauce
- 2 x 400 ml cans of coconut milk, light is fine
- 2 cups reduced sodium chicken broth
- 1 lbs raw prawns, de-vined and peeled
- 1 large red bell pepper, sliced into 1/8" thick pieces and then halved crosswise
- 1/2 mango, thinly sliced
- 1/2 cup chopped Thai Basil
- 1 green onion, thinly sliced on the diagonal
- juice from 1/2 a lime
- 1 tbsp of roasted sesame oil
- 1/4 cup crushed raw peanuts, for garnish
- Place ginger, lemongrass, garlic, red chili, 1/3 cup cilantro, and 2 tbsp of water in a blender or food processor. Pulse until a chunky mix has formed.
- Bring coconut milk and chicken broth to a low simmer in a medium pot, reduce heat and keep warm. It's best to keep this pot immediately adjacent to your risotto pan with a ladle in it.
- Add vegetable oil to a large pan over med-high heat. Once hot, add the cilantro mixture from the blender and cook, stirring, for 3-4 minutes until the mixture begins to dry out. Add rice, stirring continuously for 1-2 minutes until rice is well coated. Add fish sauce and stir for 1-2 minutes until the rice has absorbed the sauce.
- Reduce heat to a low simmer, one or two up from the lowest setting.
- Using a soup ladle add 1 to 2 ladles of the coconut milk/chicken broth mixture to the rice every few minutes, once the rice has fully absorbed the previous liquid. Do this until you have 2 or 3 ladles left to add.
- When you add the liquid, stir the mixture so the liquid becomes evenly distributed. I then let it sit until the liquid is mostly absorbed. Be sure to watch the pan, it feels almost instantaneous when the rice needs more liquid.
- At this point (with 2-3 ladles left to add in) add your prawns into the rice and continue adding in the liquid.
- Meanwhile, toss the bell pepper slices, mango slices, 1/2 cup cilantro, Thai Basil, green onion, lime juice, and sesame oil together in a medium bowl.
- To serve, divide the rice mixture among four shallow bowls and top with the salad.
All photography is credited to Joey Armstrong photography.