Thai red curry paste is made with red chilies and lemongrass giving it a nice spicy flavour. We combine it with coconut milk, peas, fresh mushrooms and other spices to make this unique risotto.

Yield: Serves 4.



  • 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


  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.
Nutritional analysis per serving:

549 calories, 24.7 g fat, 12.3 g protein, 66.4 g carbohydrate, 5.6 g fibre, 762 mg sodium

Nutritional analysis done with chicken broth.