Print Recipe

Thai Curry Risotto

Servings: 4
Author: Delishar

Ingredients

  • 200 g Aborio Rice
  • 200 g Shimeji Mushrooms cleaned and separated
  • 1 tbsp coconut oil or olive oil
  • 2 cloves garlic
  • 1/2 yellow onion
  • 400 ml hot water or salt free vegetable stock
  • 200 ml coconut milk
  • 1/2 cup frozen peas
  • 1 1/2 tbsp red curry paste or to taste
  • Salt and pepper to taste
  • Chopped parsley to garnish

Instructions

  • Place onion and garlic into jar with sharp blade attached.
  • Process at speed 5, 10 seconds.
  • Scrap down with spatula, and saut√© at speed 1, 90C, 3 minutes.
  • Add mushrooms, curry paste, and arborio rice.
  • Saut√© at speed 1, 80C, 90 seconds.
  • Pour in hot water/stock, coconut milk, and cook at speed 1, 90C, 18 minutes.
  • Add frozen peas, season with salt and pepper to taste, and cook at speed 1, 90C, 2 minutes.
  • Remove to serving plate, and garnish with chopped parsley.

Notes

Directions for cooking in pot/french oven.
Dice onions, and mince garlic.
Saute onion until translucent with coconut oil, then add garlic and saute for 30 secs.
Add rice, mushroom, and curry paste. Saute for 1 minute.
Add hot water/stock 1/2 cup at a time, stirring constantly allowing liquid to be absorbed before adding the next 1/2 cup.
Do the same for coconut milk until desired consistency.
Season with salt and pepper to taste.
Add frozen peas 2 minutes before removing from heat.
Rice should be tender but still firm to the bite, cooking time about 25 minutes.
Garnish with chopped parsley.