Caribbean Trout with Coconut Risotto

🥘 Ingredients

• ancho chili powder
  1 tsp
• arborio rice
  1 c
• chicken stock concentrate
  2 tbsp
• chili pepper (minced)
  1 unit
• coconut milk
  1 c
• garam masala
  1 tsp
• lime (zested and quartered)
  1 unit
• olive oil
  1 tbsp
• onion (diced)
  1 unit
• red bell pepper (diced)
  1 unit
• scallions (thinly sliced)
  3 unit
• smoked paprika
  1 tsp

🍳 Cookware

• medium pot
• small bowl
• large pan

1. 

   1

   In a medium pot , combine 3 cups water and chicken stock concentrate . Bring to a boil, then reduce heat to a low simmer. Wash and dry produce. Halve, peel, and dice half the onion . Core, deseed, and dice red bell pepper into 1/2-inch pieces. Thinly slice scallions , separating whites from greens. Mince chili pepper . Zest and quarter lime . In a small bowl , combine smoked paprika , ancho chili powder , and half the garam masala .

   chicken stock concentrate: 2 tbsp, onion: 1 unit (diced), red bell pepper: 1 unit (diced), scallions: 3 unit (thinly sliced), chili pepper: 1 unit (minced), lime: 1 unit (zested and quartered), smoked paprika: 1 tsp, ancho chili powder: 1 tsp, garam masala: 1 tsp
2. 

   2

   Heat a drizzle of olive oil in a large pan over medium heat. Add diced onion. Cook, stirring, until softened, ⏱️ 1 minute . Add arborio rice ; stir until translucent, ⏱️ 1 minute . Add 1/2 cup stock; stir until liquid has mostly absorbed. Repeat with remaining stock, adding 1/2 cup at a time and stirring until liquid has absorbed. When all the stock has been used, add coconut milk . Cook, stirring constantly, until rice is al dente and mixture is creamy, ⏱️ 25 minutes .

   olive oil: 1 tbsp, arborio rice: 1 c, coconut milk: 1 c