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Green veg and coconut risotto with a pickled chilli radish recipe

Green veg and coconut risotto with a pickled chilli radish recipe

1 rating

Dina Macki's coconut risotto is packed full of green veggies. Serve with lemony courgettes and quick pickled chilli radishes for a fresh and vibrant family dinner. See method

  • Serves 4
  • Takes 1 hr 20 mins
  • 630 calories / serving
  • Vegetarian

Ingredients

For the pickled radishes

  • 100ml white or apple cider vinegar
  • 1 red chilli or Scotch bonnet (depending on the heat you want), deseeded and chopped
  • 50g white sugar
  • 1 tsp black peppercorns
  • 240g radishes, thinly sliced
  • 1 tbsp salt

For the risotto

  • 1 tbsp olive oil
  • 3 garlic cloves, finely chopped or crushed
  • 2 onions, finely chopped
  • 250g pack baby spinach
  • 15g fresh basil
  • 5 fresh mint sprigs, leaves picked
  • 400ml coconut milk
  • 40g salted butter
  • 4 sweetheart cabbage leaves, finely chopped or shredded
  • 300g risotto rice
  • 1 vegetable stock cube, made up to 750ml

For the courgettes

  • 2 courgettes, finely sliced
  • 2 tsp olive oil
  • 1 garlic clove, crushed
  • 1 lemon, zested and juiced

Each serving contains

  • Energy

    2670kj
    630kcal     32%

  • Fat

    31g 44%

  • Saturates

    20g 99%

  • Sugars

    14g 16%

  • Salt

    2g 33%

of the reference intake
Carbohydrate 75.4g Protein 12.7g Fibre 4.4g

Method

  1. Make the pickled radish: simmer 150ml water, the vinegar, chilli, sugar, black peppercorns in a small saucepan over a medium heat for around 5 mins until the sugar and salt have dissolved.
  2. Put the radishes in a sterilised* lidded glass jar and then pour over the vinegar mix. Leave to cool completely, before sealing. Set aside.
  3. For the risotto, heat the oil in a large, deep frying pan. Add the garlic and half the onions and fry for around 3-4 mins, then add in the spinach and continue to cook until the spinach has wilted.
  4. Tip the contents of the pan into a blender along with basil, mint and the coconut milk, then blitz until smooth.
  5. Melt the butter in the pan and add the remaining onion along with the cabbage. Fry for 3-4 mins, until softened. Add in the risotto rice and mix well.
  6. Pour in the coconut milk mixture and put over a low-medium heat. Make sure you keep stirring the risotto as it will stick to the bottom.
  7. As the liquid begins to be absorbed, add in a quarter of the stock at a time, stirring until it’s been absorbed. The risotto will be fully cooked after 45-50 mins. It needs to be oozy with a bit of creaminess left, and not sticky or dry.
  8. Meanwhile, in a mixing bowl, toss the courgettes with the oil, garlic and some seasoning. Heat a separate frying pan over a medium-high heat and fry the courgettes for around 5 mins, until they begin to take on some colour. Add the lemon zest and juice, then set aside.
  9. Serve the risotto, topped with the courgettes, then add the radishes with some of the pickling juice.

Tip: The courgettes can also be placed in an air-fryer for around 5 mins at 200°C.

*To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry

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