Curry Risotto Served with Sliced Beef
Risotto is such a versatile dish; it's your imagination that holds it back from being suitable for any occasion. This version is super creative, and the strong flavor of red meat does match the dominant curry flavor, however, the meat can be replaced with whatever is your favorite. To reduce the calorie density of the dish, serve with a salad on the side, or some steamed non-starchy vegetables.
- 500 g trim beef fillet
- 3 Tbs soy sauce
- Virgin olive oil
- 1 fennel bulb, finely sliced
- 3 shallot onions, finely sliced
- 1 ½ cups Arborio rice
- 2 Tbsps of red curry paste
- Juice and zest of 2 limes
- 1 litre of vegetable stock
- 2 Tbsps natural yoghurt
- ¼ cup coconut milk
- Coriander leaves, chopped
- Marinate the beef in soy sauce
- Prepare vegetables (slice onions and fennel)
- Warm deep fry pan with oil, add onions and fry until soft, add fennel and continue to fry until soft
- Add the rice, curry paste, lime zest, mix in and fry together
- Start to add one ladle of stock at a time, mix each through allowing the stock to be absorbed by the rice. Once most of the stock is used, test for firmness, and add more water if required.
- Meanwhile, heat a nonstick frying pan and spray with oil. Add the beef fillet and cook for 5-7 minutes on each side. Transfer to a plate, cover loosely with foil and set aside for 5 minutes, then cut into thin slices.
- At the end of the cooking phase, add the lime juice, yoghurt, milk and chopped coriander
Serve the risotto topped with some sliced beef.
A cooking class is a great way to give athletes more confidence in the kitchen, teach some cooking skills and educate them a little along the way. See our guide to conducting a cooking class, with example menus which includes this recipe.
- How to Conduct a Cooking Class
- Example Menus for Cooking Classes
- More Athlete Recipes
- Recommended Cookbooks for Athletes
- About the Survival Cookbook series
- Resources for the Sports Dietitian