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Spicy Jerk and Coconut Cream Risotto
This delicious risotto is a gorgeous blend of spicy Jamaican Jerk and silky coconut cream – Don’t be selfish – it’s made for sharing, and with a bottle of my Jax Jerk Marinade on hand you’ll find yourself whipping it up in no time.
Vegetarian, Dairy Free, Gluten Free, Vegan and Paleo.
Prep Time: 10 minutes
Cook time: 40 minutes
25 g butter
30ml olive oil
2 tbsp Jax Jerk Marinade *
1 cup Arborio rice
125ml white wine
500ml vegetable stock – heated and seasoned lightly
1 tbsp Jax Jerk Marinade *
100 g chopped fresh tomatoes, deseeded
50ml Coconut cream
1 lime, juice only
2 tbsp chopped coriander
1 tbsp chopped spring onion – garnish
In a heavy based pan heat half the butter and the oil, when melted and bubbling add Jax Jerk Marinade* paste. Cook for 2 – 3 minutes, until colourful and fragrant.
Add the rice and toss in those amazing flavours for 2 minutes, then pour in the wine. Continue to stir until all the wine is absorbed into the rice. Add the stock in small amounts, stirring between each addition. After 10 – 15 minutes, test the rice by biting into a few grains. When it has almost lost its crunch you’re nearly there!
Stir in the remaining Jax Jerk Marinade*, chopped tomatoes, coconut cream, lime juice and remaining butter. Serve with a sprinkling of chopped coriander and spring onion and a drizzle of garlic oil.
*While stock lasts – Jax Jerk Marinade and Jax Hot Chilli Sauce are available to purchase from www.jaxhamilton.co.nz
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