Plato principal
Thai Red Curry Rizzotto
35 minPara 4Nutri-Score C€€
C
35 min
35 minThai Red Curry Rizzotto
receta de
Maya Leinenbach
@fitgreenmind
39 recetas
42 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
mushrooms (sliced)Frutas y verduras300 g
onion (chopped)Frutas y verduras1 pieza
garlic (minced)Frutas y verduras2 piezas
oil (for frying)Despensa30 ml
tomato pasteDespensa15 g- red curry pasteDespensa30 g
risotto riceCereales250 g- vegetable stock (hot)Despensa900 ml
- coconut milkDespensa150 ml
lime (half, juiced)Frutas y verduras1 pieza
salt (to taste)Especias3 g
black pepper (to taste)Especias1 g
curry powderEspecias3 g
sugar (a pinch)Despensa2 g- cilantro (optional, chopped)Frutas y verduras10 g
vegan parmesan (grated, to serve)Fresco40 g
por ración
Nutrición
360kcal
- Carbohidratos
- 58 g
- Proteínas
- 8 g
- Grasas
- 11 g
lo que usará
Utensilios
Sartén
Cazo
Placa de cocina
paso a paso
Preparación
- Paso 1
Fry the mushrooms
- Fry the mushrooms in a pan and press them with something heavy until they release their water.
- Season with salt, pepper and curry powder, then remove from the pan and set aside.
- Paso 2
Sauté onion and garlic
- Sauté the chopped onion and minced garlic in oil until soft and fragrant.
- Paso 3
Add the pastes
- Add the tomato paste and red curry paste and sauté for a few minutes.
- Paso 4
Toast the rice
- Add the risotto rice and toast it, stirring, until the grains are glossy.
- Paso 5
Cook the risotto
- Add some hot vegetable stock and let it cook off on medium heat.
- Keep adding stock, stirring and repeating until the rice is cooked.
- Paso 6
Finish the risotto
- Stir in the coconut milk, lime juice, salt, a pinch of sugar and optionally the cilantro.
- Serve with the fried mushrooms and vegan parmesan.
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