Coconut Curry Risotto Recipe

Name: Coconut Curry Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 3 cups Chicken Or Vegetable Stock; 1 whole Small Onion; 2 whole Carrots; 2 Tablespoons Fresh Ginger, Finely Grated; 2 cloves Garlic, Minced; 1/4 cups Olive Oil; 2 teaspoons Paprika; 1 teaspoon Red Curry Paste; 1 cup Arborio Rice; ⅓ cups Dry Sherry Or White Wine; 3/4 cups Coconut Milk; 5 whole Shiitake Or Button Mushrooms, Sliced; Fresh Chopped Cilantro, To Serve; 1 whole Lime, Cut Into Wedges

Servings: persons

3 cups Chicken Or Vegetable Stock
1 whole Small Onion
2 whole Carrots
2 Tablespoons Fresh Ginger, Finely Grated
2 cloves Garlic, Minced
1/4 cups Olive Oil
2 teaspoons Paprika
1 teaspoon Red Curry Paste
1 cup Arborio Rice
⅓ cups Dry Sherry Or White Wine
3/4 cups Coconut Milk
5 whole Shiitake Or Button Mushrooms, Sliced
Fresh Chopped Cilantro, To Serve
1 whole Lime, Cut Into Wedges

1
First, heat the chicken stock in a medium pot.
2
Chop the onion and carrots.
3
In a large pot over medium heat, combine the onion, carrots, ginger, garlic, and oil.
4
Cook until onion just begins to soften, about 2 minutes.
5
Add paprika, curry paste, and rice, and stir until the rice is well-coated with oil.
6
Add the sherry and cook until absorbed.
7
Add the first cup of hot chicken broth to the rice and stir until the liquid is mostly absorbed.
8
Add the coconut milk and mushrooms, stirring until the liquid is mostly absorbed again.
9
Repeat with remaining broth, 1 cup at a time, making sure the liquid almost all absorbed before adding a few more, about 15 minutes.
10
Add salt, if necessary.
11
The rice should be creamy and tender.
12
Stir in cilantro and serve with a lime wedge.
13
Enjoy!
14
Adapted from Sunset Magazine.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups Chicken Or Vegetable Stock, 1 whole Small Onion, 2 whole Carrots, 2 Tablespoons Fresh Ginger, Finely Grated, and more.

Yes, Coconut Curry Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Curry Risotto

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