Jessica Nguyen's Tom Yum, Prawn & Pumpkin Risotto

Name: Jessica Nguyen's Tom Yum, Prawn & Pumpkin Risotto
Ingredients: 1 stick of lemongrass, stalk bashed with the end of a knife and cut into 10cm lengths; 300g pumpkin, skin removed and cut into small chunks; 1 tablespoon of tom yum paste. I have also done this with red thai curry paste.; 3-4 makrut lime leaves; 2 (130g) roma tomatoes, roughly chopped. If you can’t get fresh tomatoes, you could omit or add a tablespoon of tomato paste or ¼ cup of passata; 1 cup of arborio or canaroli rice. Sushi rice is also another substitute if you can’t find these.; 3.5 cups of chicken stock; ½ cup of coconut milk; 10 (250g) prawns, peeled, deveined and cut into bite sized chunks. Banana prawns or any medium sized prawn works well in this.

www.jessicanguyen.com.au

A speedy and flavourful risotto that can be made in 6 minutes of pressure cooking via an Instant Pot, perfect as an easy weeknight meal. It's one pot, punchy and no fuss but all the flavour.

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Ingredients

1 stick of lemongrass, stalk bashed with the end of a knife and cut into 10cm lengths
300g pumpkin, skin removed and cut into small chunks
1 tablespoon of tom yum paste. I have also done this with red thai curry paste.
3-4 makrut lime leaves
2 (130g) roma tomatoes, roughly chopped. If you can’t get fresh tomatoes, you could omit or add a tablespoon of tomato paste or ¼ cup of passata
1 cup of arborio or canaroli rice. Sushi rice is also another substitute if you can’t find these.
3.5 cups of chicken stock
½ cup of coconut milk
10 (250g) prawns, peeled, deveined and cut into bite sized chunks. Banana prawns or any medium sized prawn works well in this.