Thai Treasure Risotto

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 small onion, peeled and diced
• coarse sea salt, to taste or kosher salt
• 3 -4 garlic cloves, sliced
• 1/3 cup red bell pepper, diced
• 1/2 cup fresh asparagus, trimmed, cut in 1-inch pieces
• 1/2 cup baby portabella mushrooms, sliced
• 1/2 cup frozen peas
• 1 cup arborio rice
• 1/2 cup vegetable stock, warm (or 1 vegetable bouillon cube dissolved in 1/2 cup water or just use water if you need to)
• 1/2 cup wine
• 1 (15 ounce) can coconut milk, warm
• 1 -2 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1 tablespoon fresh mint or 1/2-1 teaspoon dried mint
• 1/2 teaspoon fresh ginger, grated
• 2 teaspoons soy sauce
• 2 -3 teaspoons thai sweet chili sauce
• 4 -6 lime wedges
• chives or scallion
• chopped roasted cashew nuts or chopped roasted peanuts
• cilantro, chopped
• lime wedge

Recipe

• 1 in a large cast iron skillet over medium-high, heat olive oil to shimmering.
• 2 add onion and saute, stirring frequently, until translucent. add garlic, red bell pepper, mushrooms, and asparagus and saute until softened.
• 3 add rice and saute, stirring frequently, for about 4 minutes or until it starts to toast.
• 4 add vegetable stock and cook, stirring occasionally to prevent sticking, for about 10 minutes. reduce heat to medium.
• 5 add wine and cook, stirring occasionally, for 5 minutes.
• 6 add 1/3 of the coconut milk. cook slowly, stirring occasionally, for 10 minutes.
• 7 repeat two more times until all of the coconut milk is added and has mostly been absorbed by the rice.
• 8 just before the last 10 minutes of cooking, add basil, ginger, mint, and frozen peas.
• 9 after the risotto is fully cooked, stir in soy sauce and thai sweet chili sauce. stir to mix.
• 10 squeeze lime wedges over the top of the rice.
• 11 garnish with chives or scallions, chopped nuts, and sprinkle with chopped cilantro.
• 12 serve with extra lime wedges. enjoy!.