1. In a large cast iron skillet over medium-high, heat olive oil to shimmering. 2. Add onion and saute, stirring frequently, until translucent. Add garlic, red bell pepper, mushrooms, and asparagus and saute until softened. 3. Add rice and saute, stirring frequently, for about 4 minutes or until it starts to toast. 4. Add vegetable stock and cook, stirring occasionally to prevent sticking, for about 10 minutes. Reduce heat to medium. 5. Add wine and cook, stirring occasionally, for 5 minutes. 6. Add 1/3 of the coconut milk. Cook slowly, stirring occasionally, for 10 minutes. 7. Repeat two more times until all of the coconut milk is added and has mostly been absorbed by the rice. 8. Just before the last 10 minutes of cooking, add basil, ginger, mint, and frozen peas. 9. After the risotto is fully cooked, stir in soy sauce and Thai sweet chili sauce. Stir to mix. 10. Squeeze lime wedges over the top of the rice. 11. Garnish with chives or scallions, chopped nuts, and sprinkle with chopped cilantro. 12. Serve with extra lime wedges. Enjoy!. ---------------------------------------------------------------------------
Nutrition
Ingredients
