Coconut & Lemon Grass Risotto Cakes

INGREDIENTS:

• 120gm Arborio rice
• 20gm chopped onion
• 20gm butter
• ½ litre stock
• 200ml coconut milk
• 2cm chopped lemon grass

METHOD RISOTTO:

1. Boil the coconut cream and stock, season with salt and pepper, let it simmer until use.
2. In a thick based saucepan, sweat onion and lemon grass with butter, then add rice, carefully coat the rice with butter with a wooden spoon, add some boiling stock, let it absorb the liquid before adding more stock, cook the risotto for about 12 minutes. Remove from heat, shape the risotto into 4 patties using an egg ring.
3. Heat up some butter in a fry pan, then fry the risotto cake until brown and crispy on both sides.

Great (and simple) recipe to have as either a side or a main, enjoy!

James the Not So Skinny Cook