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Delishar

Thai Curry Risotto

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Servings: 4
Ingredients Method Notes

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

Method
 

  1. Place onion and garlic into jar with sharp blade attached.
  2. Process at speed 5, 10 seconds.
  3. Scrap down with spatula, and sauté at speed 1, 90C, 3 minutes.
  4. Add mushrooms, curry paste, and arborio rice.
  5. Sauté at speed 1, 80C, 90 seconds.
  6. Pour in hot water/stock, coconut milk, and cook at speed 1, 90C, 18 minutes.
  7. Add frozen peas, season with salt and pepper to taste, and cook at speed 1, 90C, 2 minutes.
  8. 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.