Thai-Inspired Coconut Green Curry Risotto

• 900 ml Vegetable stock
• 2 medium Shallot
• 1 tbsp Olive oil
• 250 g Arborio rice
• 2 tbsp Green curry paste
• 250 ml Coconut milk
• 2 tsp Fish sauce
• 300 g Prawns, raw, peeled
• 150 g Snow peas
• 1 medium Lime

1. Pour the vegetable stock into a saucepan and bring it to a gentle simmer, then keep it hot over a low heat. Finely chop the shallots. Keep a ladle nearby so you can add the stock gradually.
2. Heat the olive oil in a large frying pan over a medium heat. Add the shallots and cook for 4 to 5 minutes until softened but not coloured, stirring often. Add the arborio rice and cook for 1 minute, stirring, until the grains look glossy.
3. Stir in the green curry paste and cook for 30 seconds until fragrant. Add a ladle of hot stock and stir until it is mostly absorbed. Continue adding stock a ladle at a time, stirring regularly, for 18 to 22 minutes until the rice is tender with a slight bite and the risotto is creamy.
4. Lower the heat and stir in the coconut milk and fish sauce. Cook gently for 2 to 3 minutes until the risotto loosens and looks silky; if it seems too thick, add a splash more hot stock. Taste and add a little more fish sauce if you want it saltier.
5. Add the prawns and snow peas and fold through. Cook for 3 to 5 minutes until the prawns are just opaque and the snow peas are bright green and tender-crisp. Remove from the heat as soon as the prawns are cooked through to keep them sweet.
6. Finely grate a little lime zest over the risotto, then squeeze in the juice to taste. Stir once more and serve straight away while it is loose and creamy. If needed, loosen with a final splash of hot stock just before serving.

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