One-Pot Tom Yum Risotto Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat. Add minced garlic, lemongrass, galangal, and Thai chili. Cook until fragrant.
• STEP 2.Add Arborio rice to the pot and stir to coat the grains with the oil. Cook for a few minutes until the rice turns translucent.
• STEP 3.Gradually add the vegetable broth, stirring constantly until the liquid is absorbed. Repeat this process until the rice is cooked al dente.
• STEP 4.Stir in the shrimp, mushrooms, and coconut milk. Cook until the shrimp is pink and cooked through.
• STEP 5.Remove the pot from heat and stir in lime juice, fish sauce, and sugar. Season with salt and pepper to taste.
• STEP 6.Garnish with fresh cilantro and serve hot.

Cooking Tips

• To extract maximum flavor from the lemongrass, bruise the stalks with the back of a knife before adding them to the pot.
• If you prefer a spicier risotto, add more Thai chili or a dash of chili flakes.
• For a vegetarian version, omit the shrimp and use vegetable broth instead of chicken broth.
• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a splash of broth or water to restore its creamy texture.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve the Tom Yum Risotto hot as a main course or as a side dish with grilled seafood or roasted vegetables.
• Garnish with fresh cilantro and a squeeze of lime juice before serving to enhance the flavors.