*ora King Salmon Thai Curry Risotto Recipe
Eggplant, Long Beans, Kahuku Tomatoes
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth and keep it warm over low heat.
- 2
Sauté the Aromatics
In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and sauté for another minute.
- 3
Cook the Vegetables
Stir in the diced eggplant and long beans. Cook for about 5-7 minutes until they start to soften. Add the Kahuku tomatoes and cook for another 2 minutes.
- 4
Add the Rice and Curry Paste
Add the Arborio rice to the skillet, stirring to combine. Mix in the Thai red curry paste, ensuring the rice is well-coated.
- 5
Add the Coconut Milk
Pour in the coconut milk and one cup of the warm vegetable broth. Stir and bring to a gentle simmer.
- 6
Cook the Risotto
Gradually add more broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more. This process should take around 20-25 minutes until the rice is creamy and al dente.
- 7
Cook the Salmon
While the risotto is cooking, season the Ora King Salmon with salt and pepper. In a separate skillet, sear the salmon for about 4-5 minutes on each side until cooked through.
- 8
Finish the Risotto
Once the risotto is creamy and cooked, stir in the fresh basil leaves and lime juice. Season with salt and pepper to taste.
- 9
Serve
Plate the risotto and top with the seared Ora King Salmon. Garnish with extra basil if desired.
