This versatile dish can be enjoyed on a hot summer’s evening or a cold winter’s night. It pairs well with the Leopard’s Leap Chenin Blanc.
Curry coconut risotto
- 100g butter
- 5ml crushed garlic
- 100g onion, chopped
- 5ml fresh thyme leaves
- 250ml arborio rice
- 1 x 375ml jar Nando’s Curry Coconut cooking sauce
- 1 x 425ml tin coconut milk
- salt and freshly ground black pepper, to taste
- 50g extra butter, cubed
- 300ml baby spinach leaves
- 40g pine nuts, toasted
- olive oil, to garnish
Melt the butter in a pot and lightly fry the onion, garlic and thyme. Stir until it is glossy. Stir the rice through, making sure that it is well covered by the butter.
Mix the cooking sauce and coconut milk together and heat gently in a separate pot.
Add the coconut mixture to the rice one ladle at a time, and stir the rice until each ladleful is absorbed. Continue this process until all the sauce is absorbed or until the rice is al dente. Season well and stir in the extra butter. Remove the rice from the heat and stir the baby spinach through.
Serve and garnish with toasted pine nuts and a drizzle of olive oil.