Thai Treasure Risotto

Name: Thai Treasure Risotto
Ingredients: 1 tablespoon olive oil; 1 small onion, peeled and diced; coarse sea salt, to taste or kosher salt; 3 -4 garlic cloves, sliced; 13 cup red bell pepper, diced; 12 cup fresh asparagus, trimmed, cut in 1-inch pieces; 12 cup baby portabella mushrooms, sliced; 12 cup frozen peas; 1 cup arborio rice; 12 cup vegetable stock, warm (or 1 vegetable bouillon cube dissolved in 1/2 cup water or just use water if you need to); 12 cup white wine; 1 (15 ounce) can coconut milk, warm; 1 -2 tablespoon minced fresh basil or 1 teaspoon dried basil; 1 tablespoon of fresh mint or 12-1 teaspoon dried mint; 12 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

22 ingredients

17 steps

Ingredients

1 tablespoon olive oil
1 small onion, peeled and diced
coarse sea salt, to taste or kosher salt
3 -4 garlic cloves, sliced
13 cup red bell pepper, diced
12 cup fresh asparagus, trimmed, cut in 1-inch pieces
12 cup baby portabella mushrooms, sliced
12 cup frozen peas
1 cup arborio rice
12 cup vegetable stock, warm (or 1 vegetable bouillon cube dissolved in 1/2 cup water or just use water if you need to)
12 cup white wine
1 (15 ounce) can coconut milk, warm
1 -2 tablespoon minced fresh basil or 1 teaspoon dried basil
1 tablespoon of fresh mint or 12-1 teaspoon dried mint
12 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

Directions

1

In a large cast iron skillet over medium-high, heat olive oil to shimmering.
2

Add onion and saute, stirring frequently, until translucent.
3

Add garlic, red bell pepper, mushrooms, and asparagus and saute until softened.
4

Add rice and saute, stirring frequently, for about 4 minutes or until it starts to toast.
5

Add vegetable stock and cook, stirring occasionally to prevent sticking, for about 10 minutes.
6

Reduce heat to medium.
7

Add wine and cook, stirring occasionally, for 5 minutes.
8

Add 1/3 of the coconut milk.
9

Cook slowly, stirring occasionally, for 10 minutes.
10

Repeat two more times until all of the coconut milk is added and has mostly been absorbed by the rice.
11

Just before the last 10 minutes of cooking, add basil, ginger, mint, and frozen peas.
12

After the risotto is fully cooked, stir in soy sauce and Thai sweet chili sauce.
13

Stir to mix.
14

Squeeze lime wedges over the top of the rice.
15

Garnish with chives or scallions, chopped nuts, and sprinkle with chopped cilantro.
16

Serve with extra lime wedges.
17

Enjoy!.