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Tom Yum Risotto



  • 1 cup Arborio rice
  • 3-1/2 cups water
  • 1-1/2 cube Knorr Tom Yum stock cube
  • 10 large prawns
  • 180 g shimeji mushrooms
  • 1/4 cup frozen peas
  • 2 cloves garlic minced
  • 1/4 yellow onion diced
  • 2 tbsp cooking oil
  • 1/2 tsp sugar
  • Fish sauce to taste
  • Lime wedges for serving
  • Coriander leaves to garnish


  • In a saucepan, bring water to boil and dissolve stock cube.
  • Remove from heat but keep the stock hot.
  • Heat medium pot on medium-high heat, and add 2 tbsp cooking oil.
  • Saute onion for a minute then add garlic to cook for 30 seconds.
  • Add risotto rice to cook for 2 minutes, stirring frequently.
  • Add about 1/4 cup of hot stock, and stir until all the liquid is absorbed by the rice.
  • Continue adding stock about 1/2 a cup at a time, stirring frequently to release the starch.
  • Allow liquid to absorb before adding the next ladle of stock.
  • Continue stirring and cooking until you are left with the last 1/2 cup of stock.
  • Season with fish sauce to taste, and sugar.
  • Add prawn, stock, and frozen peas.
  • Then continue stirring until rice in al dente and prawn is cooked through.
  • Serve immediately with wedges of lime, and garnished with coriander leaves.