RED CURRY RISOTTO

Ingredients

• 2 tbsp oil
• 1 cup chopped onion
• 1 tbsp grated fresh ginger
• 2 cloves garlic, finely chopped
• 1 1/2 cups arborio rice
• 2 tsp paprika
• 3/4 tsp red curry paste
• 1/4 tsp salt
• 1/2 cup dry white wine
• 1 cup sliced fresh mushrooms
• 1 can (14 oz/398 mL) coconut milk
• 4 cups canned chicken or vegetable broth
• 1 1/2 cups frozen peas
• 1/4 cup chopped fresh cilantro

Directions

1. Heat oil in a nonstick wok or large saucepan over medium heat.
2. Add onion, ginger and garlic; saute for 2 minutes. Add rice and saute for 2 minutes.
3. Add paprika, red curry paste and salt; cook, stirring, for 1 minute.
4. Add wine and cook, stirring, until wine is almost absorbed. Stir in mushrooms and coconut milk; cook, stirring frequently, until liquid is almost completely absorbed.
5. Meanwhile, heat broth to simmering. Add 1 cup hot broth to rice mixture and cook, stirring frequently, until almost all of liquid is absorbed.
6. Add remaining 3 cups hot broth, 1 cup at a time, cooking and stirring constantly until mixture is creamy, rice is tender and most of liquid is absorbed, about 20 - 25 minutes.
7. Stir in peas and cook, stirring, for 1 minute. Stir in cilantro. Serve immediately.