Risotto with coconut milk and prawns

Yields4 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins

Rice will accompany any types of dish, sweet or salty. It's also easy to digest, good for people that are intolerant to gluten. You can also use coconut milk to cook the rice giving it a different taste.

250 g Thai rice

200 ml coconut milk

12 cherry tomatoes cut in two

500 g peeled prawns and cut in 3

500 ml vegetable broth

Olive oil

2 tbsp soy sauce

1 tsp ginger

2 tbsp brown sugar

1 bouquet fresh coriander

1 tsp curry or other spices

In the vat: oil, rice, prawns, tomato, coconut milk and half of the broth

Add ginger, brown sugar and soy sauce

Put the instant pot in pressure cooking mode 10min

At the end of cooking, add the rest of the broth until it has a creamy consistency

Put it back in quick cooking 5min

Just before serving sprinkle with coriander

Nutrition Facts

Servings 4

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Risotto with coconut milk and prawns