slow cooker thai style risotto

Serves 8


2-3 shallots, chopped

1-2 tablespoons sesame oil

1 ¾ cups Arborio rice

¼ cup dry sherry cooking wine

4 cups low sodium chicken broth

4-5 short lemon grass stalks

Thai ingredients:

2 cups shitake mushrooms, rinsed, stemmed, sliced

2 red bell peppers, sliced thinly

1 large can sliced water chestnuts

Sesame oil

1 teaspoon red curry paste

2 tablespoons fresh grated ginger

2 teaspoons paprika

1 14oz can lite coconut milk

½ package lite cream cheese

Cornstarch to thicken as desired

½ cup chopped cilantro

2 limes, cut in slices to squeeze for juice for dish


Boil lemon grass stalks in chicken broth and do the following:

Saute shallots in sesame oil until softened. Add Arborio rice and place in slow cooker. Add sherry cooking wine and mix thoroughly. Add chicken broth and remove lemon grass stalks. Cook 2 hours on high or until liquid is absorbed.

While rice is cooking, slice shitake mushrooms and red bell peppers. Saute separately in sesame oil, set aside. Warm coconut milk with ginger and curry paste to taste, whisking often. Add lite cream cheese and whisk well. At this point, add cornstarch if necessary. Set aside when mixture is creamy. Once risotto is ready, add vegetables, stir well. Add coconut milk mixture, blend well. Serve in bowls with cilantro and squeeze limes over dish.
Bon appétit!

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