Coconut and Lemon Grass Risotto with Mushroom Duxelles and Spinach
recipe
Coconut and Lemon Grass Risotto with Mushroom Duxelles and Spinach
No commentsIngredients
- 2 stalks lemon grass, chopped
- 285ml chicken stock
- 200ml UHT creamy coconut or 200ml coconut milk
- 3 tbsp olive oil
- 1 medium onion, finely chopped
- 150g chestnut mushrooms, 4 sliced, the rest finely chopped
- 175g arborio risotto rice
- 225g baby leaf spinach
- deep-fried spinach leaves to garnish (opitonal)
Serves:
2
Preparation:
20
Cook Time:
55
Total Time:
75min
Directions
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- Bring the lemon grass, chicken stock, creamy coconut or coconut milk and l cold water to the boil then simmer for minutes.
- Turn off the heat and leave to infuse for minutes. Strain the lemon grass before using.
- Meanwhile, for the mushroom duxelles, heat tbsp oil in a small, heavy-based pan and fry the onion over a low heat for minutes until soft but not coloured. Add all the mushrooms, cook for minutes, then transfer to a clean bowl and rinse out the pan.
- Heat another tbsp oil in the heavy-based pan. When hot, add the rice and stir to coat in the oil.
- Reduce the heat to low and start adding the stock, little by little, allowing enough time for the rice to absorb the liquid before adding any more. This should take about minutes and the rice should retain a little bite.
- Heat the last tbsp oil in a wok until it smokes. Add the spinach and cook for about seconds or until it just starts to wilt. Drain and stir into the risotto along with the mushroom duxelles. Scatter with deep-fried spinach leaves to serve, if wished.
Source: Tesco
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