Thai Risotto with Calamari

Featured by Riverbench in the Pinot Noir Wine Club.

Ingredients

1 teaspoon olive oil
½ cup onion, finely chopped
2 cloves garlic, minced
1 cup Arborio rice
4-5 cups chicken broth, warmed
2 tablespoons soy sauce
2 tablespoons fish sauce
1 tablespoon red curry paste
1 teaspoon fried rice seasoning
1 teaspoon red chili paste
1 teaspoon chopped lemongrass
1 teaspoon grated lime zest
1 tablespoon lime juice
½ cup coconut milk
½ pound shrimp or diced calamari, fresh or thawed
1 cup green peas
Salt and pepper

Instructions

Sauté the onion and garlic in the olive oil until translucent and fragrant. Add rice and brown for 1 minute, stirring constantly. Add chicken broth, ½ cup at a time, stirring frequently, until absorbed into the rice. When 2 cups have been added, stir in soy sauce, fish sauce, curry paste, seasoning, chili paste, lemongrass, lime zest and juice. Continue to stir in broth until rice is al dente.

Stir in seafood and heat through. Add green peas and coconut milk and continue stirring until warm and creamy. Season with salt and pepper.



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