Asian Seafood Risotto

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 bulbs fresh lemon grass, chopped
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• ¼ cup finely chopped shallots
• 2 cups unsweetened coconut milk
• 2 cups fish stock
• 1 cup dry white wine
• 1 tablespoon Vietnamese fish sauce (nuoc mam)
• Juice of 2 limes
• 1 ½ cups Arborio rice
• 1 ½ pounds medium shrimp, shelled and deveined
• 3 tablespoons minced mint
• Salt and ground white pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    618 calories; 16 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 65 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 42 grams protein; 275 milligrams cholesterol; 766 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Heat oil in a heavy saucepan. Add lemon grass, ginger, garlic and shallots and sauté over low heat until soft. Meanwhile, place coconut milk, stock, 1/2 cup wine, fish sauce and lime juice in another saucepan. Bring to a gentle simmer.
2. Add rice to saucepan with lemon grass and cook, stirring, a minute or two. Add remaining wine and cook, stirring, until it is absorbed. Add 1/2 cup coconut milk mixture and stir until it is absorbed, then continue adding the mixture, 1/2 cup at a time, stirring constantly. Rice should be al dente after about 15 minutes.
3. Stir in shrimp; cook until they turn pink, 3 to 5 minutes. Fold in mint. Season with salt and pepper and divide among soup plates. Serve.