Creamy Coconut Lemongrass And Asparagus Risotto With Scallops

1. 1

   To make the coconut base: Melt butter in a pot. Toss in onion, lemongrass and garlic and sweat off for about 2 minutes or lightly transparent.

2. 2

   Add curry powder and cook over a low heat for another 2 minutes.

3. 3

   Add wine, bring to the boil, and reduce on medium heat for about 5 minutes.

4. 4

   Add coconut cream and cook over a low heat for about 10 minutes. Season with salt and pepper.

5. 5

   Puree with a stick mixer or blender and strain. Use 1 cup of this mixture to use in the risotto and keep it warm. Reserve and freeze rest of this liquid for another time if you wish.

6. 6

   To make the risotto: Put fish stock in a pot and bring to the boil, then reduce to a slow simmer.

7. 7

   Heat 2 Tablespoons olive oil in a heavy base saucepan, add 1 Tablespoon of the butter then cook the shallots and asparagus pieces (NOT THE SPEAR TIPS). Cook over a low heat for 3 minutes.

8. 8

   Add rice and turn up heat and cook for 2 minutes, stirring constantly.

9. 9

   Add wine and let it evaporate.

10. 10

    Lower heat then start adding stock, a ladle at a time, stirring occasionally, until rice is almost tender, about 20 minutes.

11. 11

    Add coconut base and cook another 5 minutes, until rice is tender. Remove from heat and rest for 2 minutes before folding in remaining 2 Tablespoons of butter.

12. 12

    In the meantime, bring a large pot of water to the boil, blanch asparagus tips for 30 seconds, drain, then refresh under cold , drain again and put aside.

13. 13

    Heat a little olive oil in a frying pan until hot. Cook scallops in batches for 30 seconds on each side. Season with salt and pepper, keep warm and set aside.

14. 14

    Add asparagus spears to pan to heat through.

15. 15

    Dish risotto into bowls, top with asparagus spears and scallops and drizzle with a little olive oil.

* Per serving · 4 servings · Values may vary.