Curry coconut risotto – Food & Home Magazine
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.
Ingredients
- 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
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