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Thai Red Curry Risotto

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1/3 cup onion, chopped
3 tablespoons grated peeled fresh ginger
2 teaspoons garlic
1/4 cup olive oil
2 teaspoons paprika
1/2 teaspoon Thai red curry paste (add more to taste if want more heat)
1 1/2 cups arborio rice
1/2 cup dry sherry
4 cups vegetable broth
2 cups fresh shiitake mushrooms, rinsed, stems removed or other mushrooms stems removed and sliced
1 cup low-fat coconut milk (stir before using)
1 1/2 cups frozen petite peas
3 tablespoons chopped fresh cilantro
Salt

In a 12-inch frying pan or 14-inch wok over medium heat, stir onion, ginger, and garlic in oil until onion is barely limp, about 2 minutes. 

Heat chicken broth in medium saucepan at a slow simmer. 

Stir in paprika, curry paste, and rice, mixing well to coat rice. Pour in sherry and cook, stirring to scrape up any browned bits, until sherry is absorbed, about 2 minutes.

Ladle in 1 cup chicken broth and stir until broth is mostly absorbed, 3 to 4 minutes. Add mushrooms and coconut milk; stir gently until liquid is mostly absorbed, about 3-4 minutes. Add 2 more cups broth, 1 cup at a time, stirring after each addition until almost absorbed, about 15 minutes total.

Add last cup of broth and peas, and stir until liquid is absorbed and rice is creamy and tender to bite, about 9 minutes. If risotto is too dry or rice isn't quite tender, add a little more broth and cook until risotto reaches desired consistency. Stir in cilantro and salt to taste. Serve immediately.

 

Adapted from Sunset Magazine

 

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