ASIAN SEAFOOD RISOTTO
Provided by Florence Fabricant
Categories lunch, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat oil in a heavy saucepan. Add lemon grass, ginger, garlic and shallots and sauté over low heat until soft. Meanwhile, place coconut milk, stock, 1/2 cup wine, fish sauce and lime juice in another saucepan. Bring to a gentle simmer.
- Add rice to saucepan with lemon grass and cook, stirring, a minute or two. Add remaining wine and cook, stirring, until it is absorbed. Add 1/2 cup coconut milk mixture and stir until it is absorbed, then continue adding the mixture, 1/2 cup at a time, stirring constantly. Rice should be al dente after about 15 minutes.
- Stir in shrimp; cook until they turn pink, 3 to 5 minutes. Fold in mint. Season with salt and pepper and divide among soup plates. Serve.
Nutrition Facts : @context http, Calories 509, UnsaturatedFat 6 grams, Carbohydrate 48 grams, Fat 23 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 15 grams, Sodium 1013 milligrams, Sugar 1 gram, TransFat 0 grams
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Ogbonnaya Dominion
[email protected]I'm going to make this risotto for my next dinner party.
Abdul Haadi
[email protected]This recipe is a must-try for any seafood lover.
Fedasa Leta
[email protected]I can't wait to try this recipe. It looks delicious.
KJ APA
[email protected]This is the best risotto I've ever had. I will definitely be making it again and again.
Ryan Mugambi
[email protected]The seafood in this risotto was cooked perfectly. It was tender and flavorful.
Saikat Mia
[email protected]I love the creamy texture of this risotto. It's so comforting and satisfying.
Natasha Kapila
[email protected]This risotto is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Netflx Movie
[email protected]I'm a beginner cook and this recipe was easy to follow. I was really happy with the results.
Nwachukwu Prince
[email protected]This risotto is a bit time-consuming to make, but it's worth the effort. The results are amazing.
Cats Timeforcats
[email protected]I used frozen seafood in this recipe and it turned out great. It's a great way to use up leftover seafood.
ATEEQ U Rahman
[email protected]I'm not a fan of cilantro, so I omitted it from the recipe. The risotto was still delicious.
Tyler Jason
[email protected]This risotto is perfect for a special occasion meal. It's elegant and delicious.
Sabi
[email protected]I love the combination of flavors in this risotto. The lemongrass and ginger really shine through.
Ironman Twin
[email protected]I've made this risotto several times now and it's always a crowd-pleaser.
Aimee Mackie
[email protected]This is my new favorite risotto recipe. It's so easy to make and always turns out delicious.
EDITH NJERI
[email protected]I added some extra vegetables to the risotto, such as broccoli and carrots, and it turned out great.
Manzoor Jahkro
[email protected]The risotto was creamy and flavorful, and the seafood was cooked to perfection. I would highly recommend this recipe.
Gabriel Brown
[email protected]This recipe was easy to follow and the results were amazing. I will definitely be making this again.
Mosiur Rhaman
[email protected]I'm not a huge fan of seafood, but this risotto changed my mind. The combination of shrimp, scallops, and mussels was divine.
Kiran Sattar Rajput
[email protected]This Asian seafood risotto was a hit with my family! The flavors were so well-balanced and the seafood was cooked perfectly.