Asian Seafood Risotto Recipe

Name: Asian Seafood Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 tablespoons extra virgin olive oil; 2 bulbs fresh lemon grass, chopped; 1 tablespoon minced ginger; 2 cloves garlic, minced; 1/4 cup finely chopped shallots; 2 cups unsweetened coconut milk; 2 cups fish stock; 1 cup dry white wine; 1 tablespoon Vietnamese fish sauce (nuoc mam); Juice of 2 limes; 1 1/2 cups Arborio rice; 1 1/2 pounds medium shrimp, shelled and deveined; 3 tablespoons minced mint; Salt and ground white pepper

Servings: persons

2 tablespoons extra virgin olive oil
2 bulbs fresh lemon grass, chopped
1 tablespoon minced ginger
2 cloves garlic, minced
1/4 cup finely chopped shallots
2 cups unsweetened coconut milk
2 cups fish stock
1 cup dry white wine
1 tablespoon Vietnamese fish sauce (nuoc mam)
Juice of 2 limes
1 1/2 cups Arborio rice
1 1/2 pounds medium shrimp, shelled and deveined
3 tablespoons minced mint
Salt and ground white pepper

1
Heat oil in a heavy saucepan.
2
Add lemon grass, ginger, garlic and shallots and saute over low heat until soft.
3
Meanwhile, place coconut milk, stock, 1/2 cup wine, fish sauce and lime juice in another saucepan.
4
Bring to a gentle simmer.
5
Add rice to saucepan with lemon grass and cook, stirring, a minute or two.
6
Add remaining wine and cook, stirring, until it is absorbed.
7
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.
8
Rice should be al dente after about 15 minutes.
9
Stir in shrimp; cook until they turn pink, 3 to 5 minutes.
10
Fold in mint.
11
Season with salt and pepper and divide among soup plates.
12
Serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 2 bulbs fresh lemon grass, chopped, 1 tablespoon minced ginger, 2 cloves garlic, minced, and more.

Yes, Asian Seafood Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Seafood Risotto

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