1 onion, finely diced
4 cloves garlic, crushed
2 cups aborio rice
1 can coconut cream
8 com knob ginger, finely grated
2 red chillies
6 kaffir lime leaves
Large bunch spinach
1 cup peas
Fish sauce and or salt to season
In a sauce pan bring the coconut cream, ginger, chillies and kaffir lime leaves to a simmer. Using the coconut cream can as the measure add 2 cans of water to the sauce pan, keep at a simmer.
Sauté the onion and garlic until soft. Add the rice, cook for 5 mins stirring all the while. Start adding the coconut cream mixture, add small amounts at a time until all has been absorbed, you may need another can or 2 to get the rice to an al dente stage. Add the peas and spinach. Cook for a further 5 minutes until the spinach is wilted. Season with fish sauce and or salt.
While the Risotto is cooking. Place your salmon fillets on a baking tray drizzle with a small amount of sesame oil and bake in a 200 C oven for 10mins or until cooked through.