Risotto Cakes With Curry Sauce Recipe

Name: Risotto Cakes With Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 1/4 cups vegetable stock; 1 stalk lemongrass, pale section only; 1 piece fresh ginger (about 2 inch thick), peeled and sliced; 5 None dried shiitake mushrooms; 1 tbsp vegetable oil, plus extra to shallow-fry; 1 medium onion, finely chopped; 1 medium red pepper, seeded and finely chopped; 2 cloves garlic, finely chopped; 1/2 cup arborio rice; 2 tbsp kecap manis (sweet soy sauce); 1 cup flour; 1 tbsp yellow curry paste; 3/4 cup coconut milk; None None Steamed Asian greens, to serve

Servings: persons

5 1/4 cups vegetable stock
1 stalk lemongrass, pale section only
1 piece fresh ginger (about 2 inch thick), peeled and sliced
5 None dried shiitake mushrooms
1 tbsp vegetable oil, plus extra to shallow-fry
1 medium onion, finely chopped
1 medium red pepper, seeded and finely chopped
2 cloves garlic, finely chopped
1/2 cup arborio rice
2 tbsp kecap manis (sweet soy sauce)
1 cup flour
1 tbsp yellow curry paste
3/4 cup coconut milk
None None Steamed Asian greens, to serve

1
Bring stock, lemongrass and ginger to a boil in a medium saucepan on high heat. Reduce heat to very low and simmer until ready to use. Place mushrooms in a heatproof bowl; cover with boiling water. Let stand for 5 mins or until mushrooms are tender. Drain then chop finely.
2
Heat the oil in a large heavy-bottomed saucepan on medium heat. Add the onion, pepper and garlic and saute for 5 mins or until softened. Add the rice and saute for 1 min. Reduce heat to medium-low. Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take about 35 mins or until rice is tender but firm to the bite).
3
Stir mushrooms and kecap manis into the risotto. Remove from heat. Cover and set aside for 2 hours to cool. Remove ginger and lemongrass; discard.
4
Using wet hands, shape the risotto into patties. Coat in flour; shake off excess.
5
Heat extra oil in a large deep skillet on medium-high heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Shallow-fry patties, in batches, for 2 mins on each side or until golden. Drain on paper towels.
6
For the curry sauce, place curry paste in a small saucepan on medium heat. Cook, stirring, for 2 mins or until fragrant. Add coconut milk; simmer for 2 mins or until sauce thickens. Drizzle risotto cakes and greens with curry sauce. Serve.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 5 1/4 cups vegetable stock, 1 stalk lemongrass, pale section only, 1 piece fresh ginger (about 2 inch thick), peeled and sliced, 5 None dried shiitake mushrooms, and more.

Yes, Risotto Cakes With Curry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Risotto Cakes With Curry Sauce

How did you like this recipe?

Frequently Asked Questions