Thai Red Curry Risotto

Indulge in a fusion of creamy comfort and bold flavors with this Thai Red Curry Risotto. This one-pot dish harmoniously blends Italian cooking techniques with the vibrant spices of Thai cuisine. Arborio rice is lovingly simmered with warm vegetable stock until tender, then elevated with the rich, spicy kick of Thai red curry paste, a splash of creamy coconut milk, and a dash of tangy lime juice. Red bell pepper and baby spinach add freshness and bright color, while aromatic ginger, garlic, and fresh basil infuse every bite with irresistible depth. Perfectly balanced with a touch of fish sauce and sugar, this risotto is finished with a garnish of crisp green onions for a stunning presentation. It’s an easy, restaurant-quality meal that’s naturally gluten-free and perfect for entertaining or a cozy night in.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ginger, grated
• 2 tablespoons Thai red curry paste
• 1.5 cups arborio rice
• 5 cups vegetable stock
• 1 cup unsweetened coconut milk
• 1 tablespoon fish sauce
• 2 tablespoons lime juice
• 1 teaspoon sugar
• 1 medium red bell pepper, thinly sliced
• 2 cups baby spinach
• 0.25 cup fresh basil leaves, chopped
• 2 stalks green onions, sliced (for garnish)
• 0.5 teaspoon salt
• 0.25 teaspoon pepper

Directions

Step 1

Heat the olive oil in a large, heavy-bottomed pan over medium heat.

Step 2

Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.

Step 3

Stir in the garlic and ginger, cooking for another minute until fragrant.

Step 4

Add the Thai red curry paste and stir well to evenly coat the onion mixture.

Step 5

Pour in the arborio rice, stirring constantly for 1-2 minutes to lightly toast the grains.

Step 6

In a separate pot, warm the vegetable stock over low heat. Keep it warm throughout the cooking process.

Step 7

Add a ladleful of warm vegetable stock to the rice mixture, stirring until the liquid is almost fully absorbed.

Step 8

Continue adding stock one ladle at a time, stirring frequently, allowing each addition to be absorbed before adding the next. This process should take about 20-25 minutes.

Step 9

When the rice is nearly cooked, stir in the coconut milk, fish sauce, lime juice, and sugar. Cook for another 3-5 minutes until the rice is creamy and tender.

Step 10

Add the red bell pepper and baby spinach, cooking for a few minutes until the vegetables are just tender.

Step 11

Season with salt and pepper to taste.

Step 12

Remove the pan from heat and stir in the fresh basil leaves.

Step 13

Serve warm, garnished with sliced green onions and additional basil leaves if desired.

Nutrition Facts

Serving size	2272.6 grams (2272.6g)

Amount per serving	% Daily Value*
Calories	1356

Total Fat 45.40g	58%
Saturated Fat 11.00g	55%
Polyunsaturated Fat 6.20g
Cholesterol 0mg	0%
Sodium 6096mg	265%
Total Carbohydrate 204.40g	74%
Dietary Fiber 25.70g	92%
Total Sugars 37.90g
Protein 37.10g	74%

Vitamin D 0IU	0%
Calcium 875mg	67%
Iron 14mg	77%
Potassium 3122mg	66%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.7%

Protein: 10.8%

Carbs: 59.5%