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Thai Red Curry Rizzotto
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Thai Red Curry Rizzotto

35 minServes 4Nutri-Score C€€
from @fitgreenmind42 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • mushrooms (sliced)Produce300 g
  • onion (chopped)Produce1 piece
  • garlic (minced)Produce2 pieces
  • oil (for frying)Pantry30 ml
  • tomato pastePantry15 g
  • red curry pastePantry30 g
  • risotto riceGrains250 g
  • vegetable stock (hot)Pantry900 ml
  • coconut milkPantry150 ml
  • lime (half, juiced)Produce1 piece
  • salt (to taste)Spices3 g
  • black pepper (to taste)Spices1 g
  • curry powderSpices3 g
  • sugar (a pinch)Pantry2 g
  • cilantro (optional, chopped)Produce10 g
  • vegan parmesan (grated, to serve)Fresh40 g

per serving

Nutrition

360kcal

Carbs
58 g
Proteins
8 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Stovetop

step by step

Method

  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.
    Step 1

  2. Sauté onion and garlic

    • Sauté the chopped onion and minced garlic in oil until soft and fragrant.
    Step 2

  3. Add the pastes

    • Add the tomato paste and red curry paste and sauté for a few minutes.
    Step 3

  4. Toast the rice

    • Add the risotto rice and toast it, stirring, until the grains are glossy.
    Step 4

  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.
    Step 5

  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.
    Step 6
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