This Asian-inspired Risotto is low-fat and full of flavour. The dish is perfect for a simple dinner or, by adding a piece of fish, it can be a meal for a special occasion.
- 450g Arborio rice
- 1 onion
- 2 cloves garlic
- 3 stalks lemongrass (tender end)
- 1 bulb ginger
- 1 carrot
- 1 stalk celery
- olive oil
- 1.5 litres chicken stock
- 6 lime leaves
- coconut milk
- sweet chilli sauce
- sesame oil
Process onion, garlic, lemongrass, ginger, carrot and celery until finely chopped.
Heat oil in a deep saucepan and sauté the vegetables on a low heat until softened and all the juices have evaporated. Add the rice and continue frying, stirring constantly, for a further seven to 10 minutes.
Add the boiling chicken stock and lime leaves to the rice. Cover and leave for 10 minutes.
Remove lid and stir in coconut cream, sweet chilli sauce and sesame oil to taste.
Serving suggestion: Serve with a piece of Atlantic salmon, soaked in sweet chilli and kaffir lime leaf glaze. Pan fry for three minutes on each side. Serve on top of the risotto for a special occasion.