red Thai vegetable curry rissotto

As my boyfriend is a vegetarian I am often on the lookout for interesting tasty things to cook for us. On a search for something new to cook I came across this delicious sounding recipe which I found on Pinterest via

Coconut Curry Risotto

photograph taken by Elizabeth from

the recipe is as follows


1 small onion, finely chopped
2 carrots, finely sliced
2 tbsp fresh ginger, grated
2 cloves garlic, minced
1/4 cup olive oil
2 tsp paprika
1 tsp red curry paste
1 cup arborio rice
1/3 cup dry sherry (or dry white wine)
3 cups chicken broth (or vegetable broth)
4-5 mushrooms (shiitake or button), thinly sliced
3/4 cup coconut milk
fresh chopped cilantro
1 lime, cut into wedges
salt, to taste


First, heat the chicken broth in a medium pot.
In a large pot over medium heat, combine the onion, carrots, ginger, garlic, and oil. Cook until onion just begins to soften, about 2 minutes. Add paprika, curry paste, and rice, and stir until the rice is well-coated with oil. Add the sherry and cook until absorbed.
Add the first cup of hot chicken broth to the rice and stir until the liquid is mostly absorbed. Add the coconut milk and mushrooms, stirring until the liquid is mostly absorbed again. Repeat with remaining broth, 1 cup at a time, making sure the liquid almost all absorbed before adding a few more, about 15 minutes. Add salt, if necessary. The rice should be creamy and tender.
Stir in cilantro and serve with a lime wedge. Enjoy!
N.B cilantro is also called coriander.
I used my own selection of vegetables, carrots, baby corn, spring onions and green beans, I also knowing my love of spice double the red curry paste. As I was cooking for a vegetarian I used vegetable broth rather than chicken.The dish looked beautiful just the right colour and filled my house with truly lovely smells. As both my boyfriend and myself had double helping I would say it is a success that I will absolutely make again!. the recipe was simple to follow and fairly low maintenance. I think perhaps this could be quite a versatile dish. I think I’ll try adding chicken or white fish, if you are a fan of seafood prawns would probably be a nice addition.
This serves two people as a main or up to four as a side dish. It was flavourful and had spice without being too spicy, a definite winner!

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