Baked Prawn Risotto with Thai Flavours and Daikon

Posted 2015-06-06 by finy ⇒ follow

Daikon is a radish that is long and white and grows very easily. I have it growing at the moment and have too many, so decided to put it in a prawn recipe.

Daikon, or white radish freshly picked

It complimented the rice and was not at all bitter like some radish is.

I have baked the risotto instead of cooking it on the heat, and the smell of the coconut cream as it was baking, was delightful.

Preparation Time: 35 minutes (includes shelling and deveining prawns)
Cooking Time: 40 minutes
Makes: 4 servings

Ingredients
250 ml stock (any sort will work)
1 stem lemongrass or [link http://reviewclue.com.au/lemongrass-stir-in-paste-by-gourmet-garden/ I used this]
4 fresh kaffir lime leaves, shredded
¾ small red onion, sliced finely
2 tbsp Thai red curry paste
250 g [link http://reviewclue.com.au/arborio-risotto-rice-by-riviana/ arborio rice]
250 ml coconut cream
600 g raw prawns, shelled and deveined
1 cup chopped or shredded Daikon

Method

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.