Description
This Red Curry Risotto with Shrimp is a delightful fusion of Thai and Italian flavors. Creamy Arborio rice cooked in a fragrant red curry-infused broth, with succulent shrimp, coconut milk, and a hint of lime, makes this dish a flavorful and comforting meal.
Ingredients
Scale
For the Risotto:
- 1 pound large shrimp, peeled and deveined
- 4 cups chicken or vegetable broth
- 1 tablespoon red curry paste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1 can (13.5 ounces) coconut milk
- 1 tablespoon fish sauce
- juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- salt and black pepper to taste
Instructions
- Prepare the Broth: Warm broth in a saucepan over low heat, stirring in red curry paste until dissolved. Keep warm.
- Cook the Risotto: In a skillet, heat olive oil and butter. Sauté onion until softened, then add garlic. Stir in Arborio rice and toast lightly. Pour in white wine; cook until absorbed. Add warm broth gradually, stirring often until rice is tender.
- Finish the Risotto: Stir in coconut milk and fish sauce; cook until creamy. Season shrimp with salt and pepper, add to risotto, and cook until opaque. Remove from heat, stir in lime juice, adjust seasoning, and garnish with cilantro.
Notes
- For extra heat, add more red curry paste or sliced red chilies.
- You can substitute chicken or scallops for shrimp.
- Serve immediately for best texture.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 460 kcal
- Sugar: 6 g
- Sodium: 870 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 145 mg
