Thai Curry Risotto Recipe
Pea Shouts, Snap Peas, Edamame, Basil, Coconut Milk
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Add Rice and Curry Paste
Stir in the Arborio rice and Thai red curry paste, cooking for about 1-2 minutes until the rice is well-coated and slightly toasted.
- 3
Incorporate Liquids
Gradually add the vegetable broth, one cup at a time, stirring frequently until the liquid is absorbed before adding more. After about 15 minutes, add the coconut milk and continue stirring.
- 4
Add Vegetables
When the rice is almost creamy and cooked al dente (about 20-25 minutes total), stir in the snap peas and edamame. Cook for an additional 5 minutes until the vegetables are tender.
- 5
Finish with Fresh Herbs
Remove from heat and stir in the fresh basil. Season with salt and black pepper to taste.
- 6
Serve
Serve hot, garnished with additional basil if desired.