Thai Red Curry Risotto

Name: Thai Red Curry Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters arborio or other short-grain white rice; 118 milliliters dry sherry; 946 milliliters About fat-skimmed chicken broth; 3 Tbsps chopped fresh cilantro; 3 Tbsps grated peeled fresh ginger; 2 cloves garlic, peeled and chopped; 59 milliliters grape seed or other salad oil; 85 grams lime (about , rinsed and cut into 6 wedges; 237 milliliters coconut milk (regular or low-fat; stir before measuring); 113 grams fresh shiitake mushrooms, rinsed, stems removed, and sliced; or common mushrooms, rinsed, tough stem ends trimmed, and sliced; 170 grams onion (about , peeled and chopped; 2 teaspoons paprika; 355 milliliters frozen petite peas; 6 servings Salt; 1 teaspoons Thai red curry paste (see notes)

The recipe Thai Red Curry Risotto is ready in roughly 45 minutes and is definitely a tremendous gluten free, dairy free, and vegetarian option for lovers of Mediterranean food. For $1.87 per serving, you get a side dish that serves 6. One serving contains 369 calories, 7g of protein, and 13g of fat. A mixture of coconut milk, lime, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

In a 12-inch frying pan or 14-inch wok over medium heat, stir onion, ginger, and garlic in oil until onion is barely limp, about 2 minutes.

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Garlic

Ginger

Onion

Cooking Oil

Equipment you will use

Frying Pan

Wok

Stir in paprika, curry paste, and rice, mixing well to coat rice.

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Curry Paste

Paprika

Rice

Pour in sherry and cook, stirring to scrape up any browned bits, until sherry is absorbed, about 2 minutes.

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Sherry

Pour in 1 cup chicken broth and stir until broth is mostly absorbed, 3 to 4 minutes.

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Broth

Add mushrooms and coconut milk; stir gently until liquid is mostly absorbed, about 1 minute.

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Coconut Milk

Mushrooms

Add 2 more cups broth, 1 cup at a time, stirring after each addition until almost absorbed, about 15 minutes total. Rice should be almost tender but still slightly firm to bite.

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Broth

Rice

Remove from heat and let stand, uncovered, up to 4 hours.

Return pan to medium-high heat, add 1 more cup broth, and stir until liquid is absorbed and rice is creamy and tender to bite, about 9 minutes. If risotto is too dry or rice isn't quite tender, add a little more broth and cook until risotto reaches desired consistency. Stir in peas, cilantro, and salt to taste. Spoon risotto into serving bowls and garnish each serving with a lime wedge.

Ingredients you will need

Lime Wedge