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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.
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2
Add curry powder and cook over a low heat for another 2 minutes.
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3
Add wine, bring to the boil, and reduce on medium heat for about 5 minutes.
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4
Add coconut cream and cook over a low heat for about 10 minutes. Season with salt and pepper.
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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.
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6
To make the risotto: Put fish stock in a pot and bring to the boil, then reduce to a slow simmer.
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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.
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8
Add rice and turn up heat and cook for 2 minutes, stirring constantly.
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9
Add wine and let it evaporate.
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10
Lower heat then start adding stock, a ladle at a time, stirring occasionally, until rice is almost tender, about 20 minutes.
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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.
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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.
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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.
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14
Add asparagus spears to pan to heat through.
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15
Dish risotto into bowls, top with asparagus spears and scallops and drizzle with a little olive oil.
