No image available
Member recipe

Thai prawn risotto

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 30 minutes Cook: 30 minutes 1 hour plus to infuse stock

Skill level

Easy

Servings

Serves 4

Delicious fusion of Italian risotto and Thai flavours...it shouldn't work but it does!

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 250g arborio (risotto) rice
  • 1/2 litre fish stock
  • 1 pack of frozen raw king prawns (defrosted)
  • Handful of Thai basil
  • 1/4 cucumber, chopped into 1/2 cm cubes
  • 4 spring onions, trimmed and sliced
  • 1 red chilli (de-seeded) (note..use 2 if you want a hotter version)
  • 150g small chestnut mushrooms, chopped into quarters
  • 2 lemon grass sticks
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 2 tbsps fish sauce
  • 100 ml white wine

Method

  1. 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

  2. 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.

  3. 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.

  4. Add the mushrooms, chopped spring onions, and cook for a further 5 minutes, stirring frequently.

  5. 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.

  6. 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.

  7. 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.

  8. 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)

  9. Serve with a fresh green salad which doesn't compete with the subtle Thai flavouring, and enjoy this fusion of Europe and Asia

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.