Ingredients 250 ml stock (any sort will work)
1 stem lemongrass or I used this 4 fresh kaffir lime leaves, shredded
¾ small red onion, sliced finely
2 tbsp Thai red curry paste
250 g arborio rice 250 ml coconut cream
600 g raw prawns, shelled and deveined
1 cup chopped or shredded Daikon
Preheat the oven to about 160° fan forced or 180° ordinary.
Put the stock and lemon grass into a saucepan and heat, adding half of the kaffir lime leaves.
Bring to the boil, reduce the heat and simmer covered for about 5 minutes (longer if using fresh lemongrass).
In a casserole dish, add the chopped onion and cook for about 4 minutes or until the onion is soft but not brown.
Stir in the curry paste and cook another minute.
Add the rice and stir until it is well coated.
Add the coconut cream and the white radish (Daikon) and stir.
Cover this, and bake for 15 minutes.
Take out of the oven and stir the risotto, then bake another 10 -15 minutes.
Add the prawns and mix them well into the rice.
If the mixture is a bit dry, add a bit more stock or water
Bake for another 10 - 15 minutes or until the prawns are cooked through, and the rice is soft.
Do not overcook or prawns will be tough
Serve and garnish with the remaining lime leaves and shredded Daikon.