{"id":46297,"date":"2018-01-07T11:39:24","date_gmt":"2018-01-07T16:39:24","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=46297"},"modified":"2018-01-07T11:39:24","modified_gmt":"2018-01-07T16:39:24","slug":"curried-coconut-risotto%e3%82%ab%e3%83%ac%e3%83%bc%e9%a2%a8%e5%91%b3%e3%82%b3%e3%82%b3%e3%83%8a%e3%83%83%e3%83%84%e3%83%aa%e3%82%be%e3%83%83%e3%83%88","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=46297&lang=en","title":{"rendered":"Curried Coconut Risotto<br>\u30ab\u30ec\u30fc\u98a8\u5473\u30b3\u30b3\u30ca\u30c3\u30c4\u30ea\u30be\u30c3\u30c8"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46298 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/16-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>When I saw a picture of &#8220;coconut risotto&#8221; posted by one of the popular local food Instagramers, <a href=\"https:\/\/www.instagram.com\/kmlpeterson\/\" target=\"_blank\" rel=\"noopener\">Kat<\/a>, I told myself that I should make something like this.<\/p>\n<p>The coconut risotto she posted was that she had at a restaurant, <a href=\"https:\/\/thehastytastympls.com\/\" target=\"_blank\" rel=\"noopener\">Hasty Tasty\u00a0<\/a>and when I commented to express my interest in the dish, she replied and said the charred broccoli really made it.<\/p>\n<p>She also said the dish was accompanied by peanuts, lime, and fried garlic.<\/p>\n<p>My husband was under the weather last week, and when I asked him what he wanted for dinner, he said, &#8220;soup&#8230; with rice in it&#8230; with a lot of veggies&#8230; and a lot of garlic&#8230; maybe with curry&#8221;.<\/p>\n<p>Me: Can I put coconut milk in it?<\/p>\n<p>Hubby: Yes.<\/p>\n<p>So I thought this was the perfect time to make coconut risotto!<\/p>\n<p>I can&#8217;t believe sometimes how much my husband and I think alike (especially when it comes to food).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46299 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/13-1.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/13-1.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/13-1-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46300 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/14-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>And if you know me, you probably already know.<\/p>\n<p>I don&#8217;t like to follow recipes and I don&#8217;t like to re-create the exact same thing.<\/p>\n<p>So my version is of course a quite modified one.<\/p>\n<p>This is one of the things I decided to use to garnish my risotto: crispy onions.<\/p>\n<p>I keep store-bought ones in my pantry, but I decided to make my own for this dish, because I wanted the visual.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46301 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/15-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>And the star of the plate is this charred tomato.<\/p>\n<p>I decided to go with tomato instead of broccoli because I thought tomato would go better with curry.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46302 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/18-1.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/18-1.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/18-1-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Voila!<\/p>\n<p>Here is my Curried Coconut Risotto with Charred Tomato, Roasted Veggies, and Crispy Onions.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46303 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/20-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>The risotto was creamy and flavorful.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46304 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/21.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Have each bite with a little bit of charred tomato.<\/p>\n<p>The tomato really brightens the flavors!<\/p>\n<p>Thank you for the inspiration, Kat.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>When I saw a picture of &#8220;coconut risotto&#8221; posted by one of the popular local food Instagramers, Kat, I told myself that I should make something like this. The coconut risotto she posted was that she had at a restaurant, Hasty Tasty\u00a0and when I commented to express my interest in the dish, she replied and [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,28,29],"tags":[],"class_list":["post-46297","post","type-post","status-publish","format-standard","hentry","category-starches","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46297","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=46297"}],"version-history":[{"count":4,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46297\/revisions"}],"predecessor-version":[{"id":46312,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46297\/revisions\/46312"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=46297"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=46297"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=46297"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}