This is a quick, easy and very tasty recipe which is great on a cold evening.


  • 1 Tbs Olive Oil

  • 1 Tbs Butter

  • Half a Leek

  • Half a red onion

  • Two garlic cloves

  • 1 Tsp Ginger

  • 1 Tsp Thai Green Curry paste

  • 1 Tbs Soy Sauce

  • 1 litre Chicken or Fish stock

  • 1 tin Coconut Milk

  • 200-250g Fish Fillets diced into bight sized pieces

  • 1 Spring Onion (thinly sliced)

  • 1 Cup Arborio Rice

  • Optional:

  • Salt

  • White Pepper

  • Fresh Chilli


  • 1.

    Prepare all your ingredients before you start

  • 2.

    Add Olive Oil and Butter to a large sauce pan over a medium heat

  • 3.

    Add Garlic, Ginger, Leek and Red Onion and sweat until Onion is translucent. Do not brown.

  • 4.

    Add Thai Green Curry Paste and Soy Sauce and stir through

  • 5.

    Add rice and stir until rice is well covered in the oil, butter and curry paste

  • 6.

    Add 1/4 cup of Stock and stir thoroughly until rice has absorbed liquid

  • 7.

    Add 1/4 cup Coconut Milk and stir thoroughly until rice has absorbed liquid

  • 8.

    Repeat, alternating between Stock and Coconut Milk until rice is al dente (Cooked but still firm)

  • 9.

    Add fish fillets and spring onions to risotto. Stir for 30 seconds and then serve immediately.


All ingredients need to be prepared before you start, as the risotto takes a lot of attention and needs to be stirred almost continuously once you starting adding the liquid. You can also add salt, white pepper and finely chopped chilli to taste before serving.

Feel free to experiment and change ingredients to suit but it is the large amount of Leek which makes this dish so please make sure you add a lot of Leek.

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