James Carrier
Makes 6 servings

Thai red curry paste is available in many supermarkets. It's hot - add more or less to suit your taste. This risotto also works well without interruption; just leave it on the heat after step 3 and continue with step 4.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Pour 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 1 minute. Add 2 more cups broth, 1 cup at a time, stirring after each addition until almost absorbed, about 15 minutes total. Rice should be almost tender but still slightly firm to bite. Remove from heat and let stand, uncovered, up to 4 hours.

Step 4

Return pan to medium-high heat, add 1 more cup broth, 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 peas, cilantro, and salt to taste. Spoon risotto into serving bowls and garnish each serving with a lime wedge.

Ratings & Reviews

JenC240's Review

February 11, 2012
Sounded so good but was pretty boring. If you do make it i strongly recommend doubling the curry paste, adding more mushrooms, (i also added chopped tomatoes), and generously seasoning w/ salt and the lime garnish.

carenmichelle's Review

April 20, 2011

tara31's Review

January 21, 2011
Great recipe! I skipped the oil and sauteed the veggies in a pan coated with cooking spray to lighten the dish. Used button mushrooms in place of the shitakes and doubled the curry paste for more spice. Delicious and easy!