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Green veg and coconut risotto with a pickled chilli radish recipe
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4 ratings
Dina Macki's coconut risotto is packed full of green veggies. Serve with lemony courgettes and quick pickled chilli radishes for a fresh and vibrant family dinner. See method
Ingredients
For the pickled radishes
- 100ml white or apple cider vinegar
- 1 red chilli or Scotch bonnet (depending on the heat you want), deseeded and chopped
- 50g white sugar
- 1 tsp black peppercorns
- 240g radishes, thinly sliced
- 1 tbsp salt
For the risotto
- 1 tbsp olive oil
- 3 garlic cloves, finely chopped or crushed
- 2 onions, finely chopped
- 250g pack baby spinach
- 15g fresh basil
- 5 fresh mint sprigs, leaves picked
- 400ml coconut milk
- 40g salted butter
- 4 sweetheart cabbage leaves, finely chopped or shredded
- 300g risotto rice
- 1 vegetable stock cube, made up to 750ml
For the courgettes
- 2 courgettes, finely sliced
- 2 tsp olive oil
- 1 garlic clove, crushed
- 1 lemon, zested and juiced
Each serving contains
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Energy
2670kj
630kcal
32%
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Fat
31g
44%
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Saturates
20g
99%
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Sugars
14g
16%
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Salt
2g
33%
of the reference intake
Carbohydrate 75.4g
Protein 12.7g
Fibre 4.4g
Method
- Make the pickled radish: simmer 150ml water, the vinegar, chilli, sugar, black peppercorns in a small saucepan over a medium heat for around 5 mins until the sugar and salt have dissolved.
- Put the radishes in a sterilised* lidded glass jar and then pour over the vinegar mix. Leave to cool completely, before sealing. Set aside.
- For the risotto, heat the oil in a large, deep frying pan. Add the garlic and half the onions and fry for around 3-4 mins, then add in the spinach and continue to cook until the spinach has wilted.
- Tip the contents of the pan into a blender along with basil, mint and the coconut milk, then blitz until smooth.
- Melt the butter in the pan and add the remaining onion along with the cabbage. Fry for 3-4 mins, until softened. Add in the risotto rice and mix well.
- Pour in the coconut milk mixture and put over a low-medium heat. Make sure you keep stirring the risotto as it will stick to the bottom.
- As the liquid begins to be absorbed, add in a quarter of the stock at a time, stirring until it’s been absorbed. The risotto will be fully cooked after 45-50 mins. It needs to be oozy with a bit of creaminess left, and not sticky or dry.
- Meanwhile, in a mixing bowl, toss the courgettes with the oil, garlic and some seasoning. Heat a separate frying pan over a medium-high heat and fry the courgettes for around 5 mins, until they begin to take on some colour. Add the lemon zest and juice, then set aside.
- Serve the risotto, topped with the courgettes, then add the radishes with some of the pickling juice.
Tip: The courgettes can also be placed in an air-fryer for around 5 mins at 200°C.
*To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry
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