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.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

1. Heat the chicken or vegetable stock in a saucepan and keep it warm over low heat.

Step 2

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.

Step 3

3. Stir in the grated ginger, red curry paste, and lemongrass. Cook for an additional 1 minute to release the aromas.

Step 4

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.

Step 5

5. Pour in 1 cup of warm stock and the coconut milk, stirring continuously until the liquid is mostly absorbed.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

9. Add the cooked shrimp, fish sauce, and lime juice to the risotto, stirring gently to combine.

Step 10

10. Remove the lemongrass pieces and discard. Taste and adjust seasoning, adding more fish sauce, lime juice, or red curry paste if desired.

Step 11

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

Serving size	2257.1 grams (2257.1g)

Amount per serving	% Daily Value*
Calories	1161

Total Fat 35.10g	45%
Saturated Fat 8.70g	43%
Polyunsaturated Fat 16.80g
Cholesterol 234mg	78%
Sodium 6197mg	269%
Total Carbohydrate 156.40g	57%
Dietary Fiber 22.40g	80%
Total Sugars 18.30g
Protein 61.00g	122%

Vitamin D 0IU	0%
Calcium 1003mg	77%
Iron 21mg	116%
Potassium 1971mg	42%

*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.

Source of Calories

Fat: 26.6%

Protein: 20.6%

Carbs: 52.8%