Thai Red Curry Risotto

Recipe by dicentra
READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Stir in paprika, curry paste, and rice, mixing well to coat rice. Pour in sherry and cook, stirring to scrape up any browned bits, until sherry is absorbed, about 2 minutes.
  • Pour in 1 cup chicken broth and stir until broth is mostly absorbed, 3 to 4 minutes. Add mushrooms and coconut milk; stir gently until liquid is mostly absorbed, about 1 minute.
  • 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. 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.
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