Heat a large frypan with oil over medium heat. Chop and add onion, cook for 3-4 minutes or until softened (see notes). Stir in spiced pineapple from the rice kit, reserving the shredded coconut.
2. Simmer the risotto
Add rice and combine with spices. Add coconut milk and 1 tin water. Dice carrots and grate zucchini, add to pan. Cover and simmer for 13-15 minutes over medium heat or until rice is nearly cooked (see step 5).
3. Toast the coconut garnish
Toast reserved shredded coconut in a dry frypan until lightly golden, set aside (reserve pan). Zest lime then cut half into wedges for serving.
4. Cook the greens
Halve and rinse Asian greens. Re-heat the frypan with 1 tbsp oil and 1/2 tbsp soy sauce. Cook for 2 minutes on each side until charred.
5. Prepare & add fish
Dice fish fillets and stir into risotto (add more water if needed, see notes). Cook, covered, for 4 minutes or until cooked through.
6. Finish and plate
Stir in lime zest, juice from 1/2 lime and 1 tbsp soy sauce to risotto. Top with toasted coconut and serve with remaining lime wedges and Asian greens.
Add 1 tbsp grated ginger and/or 2 crushed garlic cloves at step 1 for extra punch.
Cook fish fillets in a separate pan or bake in the oven if you prefer. Toss with 1 tsp turmeric prior to adding to the risotto for a lovely yellow colour!
Top with fresh coriander, chilli or chilli flakes if you like.
No fish option - white fish fillets are replaced with diced chicken breast fillet. Add to pan with onion and spices at step 1.
Brown onion, 1
Tropical Thai rice kit, 1 packet
Coconut milk, 400ml
Asian greens, 1 bunch
White fish fillets, 2 packets
From your pantry
Oil (coconut or other), soy sauce