Name: Crab and coconut risotto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Ingredients: 18.20 gm olive oil; 40g unsalted butter; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 10.00 ml finely sliced lemongrass; 5.00 gm mild curry powder; 350g arborio rice; 2L (8 cups) chicken style liquid stock; 250g fresh crabmeat; 150ml coconut cream; 40.00 ml chopped coriander, plus extra to garnish; Toasted shaved coconut, to serve; Lime wedges, to serve

Crab and coconut risotto

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Exotic twist on classic risotto with crab and coconut.

Ingredients:

40g unsalted butter
1 onion, finely chopped
2 garlic cloves, finely chopped
10.00 ml finely sliced lemongrass
5.00 gm mild curry powder
350g arborio rice
2L (8 cups) chicken style liquid stock
250g fresh crabmeat
150ml coconut cream
40.00 ml chopped coriander, plus extra to garnish
Toasted shaved coconut, to serve

Instructions:

In a large frypan over medium heat, heat oil and half the butter until sizzling. Saute onion for 2-3 minutes until tender. Add garlic, lemongrass, and curry powder, then mix in rice until coated in the flavorful mix. Gradually add stock, stirring until rice is al dente and liquid is absorbed (around 15-20 minutes). Take off the heat and fold in crab, coconut cream, and remaining butter. Cover and let rest for 5 minutes before serving.
Incorporate coriander into the risotto and transfer into bowls or coconut shells. Top with fresh coriander and coconut shavings, and accompany with lime wedges for serving.

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