Thai Seafood Risotto

The ingredient of Thai Seafood Risotto

• 3 tbsp light olive oil
• 1 medium onion finely chopped
• 2 garlic cloves crushed
• 2 tbsp thai red curry paste
• 300g arborio rice
• 300ml massel vegetable liquid stock
• 300ml coconut milk
• 4 fresh kaffir lime leaves finely shredded
• 1 lemon grass stalk finely chopped
• 1 about 200g medium squid cleaned cut into rings
• 200g green prawns peeled with tails on
• 150g cleaned scallops
• 1 tbsp seasoned flour

The Instruction of thai seafood risotto

• preheat oven to 180u00b0c
• heat 1 tablespoon of oil in a pan and add onion cook over medium heat for 1 minute until softened add garlic and curry paste cook for 1 minute to release flavours add rice and cook stirring for 1 2 minutes stir in stock coconut milk and half the lime leaves season with salt and pepper bring to the boil over high heat remove from heat and set aside
• carefully pour the mixture into a greased ovenproof dish cover with aluminium foil and bake for 15 minutes remove from oven and stir well if mixture is too dry add 1 2 cup water or stock cover and bake for 10 more minutes stir in half the seafood cover and bake for a further 10 minutes until seafood is cooked through
• meanwhile toss remaining seafood in the seasoned flour
• heat remaining oil in a clean frying pan and when its hot add the seafood and cook over high heat until crisp
• stir the risotto well top with pan fried seafood and garnish with remaining lime leaves

Nutritions of Thai Seafood Risotto

fatContent: 667 527 calories
saturatedFatContent: 31 grams fat
carbohydrateContent: 14 grams saturated fat
sugarContent: 66 grams carbohydrates
fibreContent: 3 grams sugar
proteinContent: n a
cholesterolContent: 30 grams protein
sodiumContent: 169 milligrams cholesterol

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