Hoofdgerecht
Thai Red Curry Rizzotto
35 minVoor 4Nutri-Score C€€
C
35 min
35 minThai Red Curry Rizzotto
recept van
Maya Leinenbach
@fitgreenmind
39 recepten
42 imports
0 keer gekookt
wat u nodig heeft
Ingrediënten
mushrooms (sliced)Groente en fruit300 g
onion (chopped)Groente en fruit1 stuk
garlic (minced)Groente en fruit2 stukken
oil (for frying)Voorraadkast30 ml
tomato pasteVoorraadkast15 g- red curry pasteVoorraadkast30 g
risotto riceGranen250 g- vegetable stock (hot)Voorraadkast900 ml
- coconut milkVoorraadkast150 ml
lime (half, juiced)Groente en fruit1 stuk
salt (to taste)Kruiden en specerijen3 g
black pepper (to taste)Kruiden en specerijen1 g
curry powderKruiden en specerijen3 g
sugar (a pinch)Voorraadkast2 g- cilantro (optional, chopped)Groente en fruit10 g
vegan parmesan (grated, to serve)Vers40 g
per portie
Voedingswaarden
360kcal
- Koolhydraten
- 58 g
- Eiwitten
- 8 g
- Vetten
- 11 g
wat u gebruikt
Keukengerei
Koekenpan
Steelpan
Kookplaat
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Sauté onion and garlic
- Sauté the chopped onion and minced garlic in oil until soft and fragrant.
- Stap 3
Add the pastes
- Add the tomato paste and red curry paste and sauté for a few minutes.
- Stap 4
Toast the rice
- Add the risotto rice and toast it, stirring, until the grains are glossy.
- Stap 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.
- Stap 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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