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Thai Red Curry Risotto

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Nutrition Facts

Serving Size: 7.3 oz 5.5 oz Risotto & Seafood
Amounts Per Serving
Calories 310
Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Trans Fat 0g  
Cholesterol 50mg 17%
Sodium 640mg 27%
Potassium 220mg 6%
Total Carbohydrate 35g 12%
Dietary Fiber 1g 4%
Sugars 3g  
Protein 103g  
 
Vitamin A 0% Vitamin C 15%
Calcium 8% Iron 30 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 Serving
Serving Size: 7.3 oz

Ingredients

Amount Ingredients
1 Tbsp. Olive Oil
2 Tbsp. Onions or Shallots, Chopped Fine
1/2 tsp. Garlic, Minced
1 cup Arborio Rice
1 1/2 cups Water, Hot
1 tsp. Custom Culinary® Gold Label Lobster Base
1 cup Custom Culinary® Gold Label Thai-Style Red Curry Sauce
2 Tbsp. Parmesan Cheese (Optional)
2 each 21/25 Shrimp, Peeled and Deveined, Sautéed, Hot
2 each Fresh Mussels, Steamed, Hot
1/2 Tbsp. Cilantro, Fresh Chopped

Recommended Products: 9510 Gold Label Lobster Base, 9672 Gold Label Thai-Style Red Curry Sauce

Alternate Product Options: 0508 Master's Touch® Lobster Base

Directions

  1. In a large sauté pan over medium-high heat, sauté onions in olive oil for 30 seconds or until tender.
  2. Add garlic. Sauté 5-8 seconds.
  3. Add arborio rice and blend thoroughly. Sauté 30 seconds.
  4. In a separate container, blend hot water, Gold Label Lobster Base and Gold Label Thai-style Red Curry Sauce.
  5. Transfer just enough liquid to the sauté pan to cover the rice mixture. Lower heat to medium and stir occasionally until liquid is absorbed. Repeat the process several times until all liquid is absorbed and rice is al dente (approximately 15-20 minutes).
  6. Finish rice with cilantro/Thai basil and cheese.
  7. Garnish with mussels and shrimp.

Chef's Tips

Serve with grilled sauteed scallops, fin fish of choice, or stir fried fresh vegetables.

Recipe By


Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.



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