Best Thai Prawn Risotto Recipes

BAKED PRAWN RISOTTO WITH THAI FLAVOURS

Steps:

• Preheat oven to 180C/350°F Pour the stock into a saucepan and add the lemon grass and half the kaffir lime leaves. Bring to the boil and simmer, covered for ten minutes.
• Heat the oil in an oven proof casserole dish and add the onion cooking until soft but not coloured. Add the curry paste and cook for another minute. Add the rice and stir until coated. Strain the stock into the rice and add the coconut cream. Cover and bake for 15 minutes.
• Remove from the oven, stir well and bake for another 15 minutes.
• Add the prawns and if dry add another 1/2 cup of stock or water. Bake for another 15 minutes until the prawns are cooked and the rice tender.
• Serve with remaining kaffir lime on top.

THAI PRAWN RISOTTO

Steps:

• Start by making the stock. Use a fish stock cube with 1/2 litre of boiling water. Add the fish sauce, the lemon grass and half the Thai basil. Leave to infuse for about one hour
• When the stock has infused, remove the basil and the lemongrass, placing the lemongrass in a deep saucepan with the crushed garlic cloves, chilli and the olive oil.
• Bring the oil up to heat and cook off the garlic and chilli for about 2 minutes. Remove the lemongrass at this stage and discard.
• Add the mushrooms, chopped spring onions, and cook for a further 5 minutes, stirring frequently.
• Add the cucumber and the rice into the saucepan, and the white wine, allowing the wine to come to the boil to boil off the alcohol.
• Add the stock (I do it all at once but some prefer to add a little at a time). Simmer gently for about 20 minutes, stirring frequently until most of the liquid has been absorbed. Add the prawns in now and stir in well.
• Simmer for a further 5 minutes or so until the liquid has been absorbed and the rice is creamy and smooth. Add a couple of teaspoons of chopped Thai basil in at this stage.
• Take off the heat and allow to cool for two minutes (the rice will continue to absorb the liquid if there's any left over so don't worry, and if it's too dry, just add a little water before this stage)
• Serve with a fresh green salad which doesn't compete with the subtle Thai flavouring, and enjoy this fusion of Europe and Asia