
Time
60 minutes
Servings
4
Calories
590
An exquisite blend of creamy Italian risotto infused with the aromatic, spicy kick of traditional Thai green curry, creating a unique and comforting culinary masterpiece.
590
cal
12.8g
protein
73.3g
carbs
28.2g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| Arborio Rice | 1.5 cups | 269 | 5g | 59g | 0g | |||
| Vegetable Broth | 6 cups | 18 | 0g | 5g | 0g | |||
| Coconut Milk | 13.5 oz | 189 | 2g | 3g | 20g | |||
| Green Curry Paste | 2 tbsp | 9 | 0g | 1g | 1g | |||
| Shallot | 1 whole | 5 | 0g | 1g | 0g | |||
| Garlic | 2 cloves | 2 | 0g | 1g | 0g | |||
| Red Bell Pepper | 1 whole | 8 | 0g | 2g | 0g | |||
| Snap Peas | 1 cup | 10 | 1g | 2g | 0g | |||
| Fresh Basil | 0.25 cup | 0 | 0g | 0g | 0g | |||
| Lime Juice | 1 tbsp | 1 | 0g | 0g | 0g | |||
| Fish Sauce | 1 tsp | 1 | 0g | 0g | 0g | |||
| Olive Oil | 1 tbsp | 31 | 0g | 0g | 4g | |||
| Parmesan Cheese | 0.5 cup | 49 | 4g | 0g | 3g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| Arborio Rice | 1.5 cups | 269 | 5g | 59g | 0g | |||
| Vegetable Broth | 6 cups | 18 | 0g | 5g | 0g | |||
| Coconut Milk | 13.5 oz | 189 | 2g | 3g | 20g | |||
| Green Curry Paste | 2 tbsp | 9 | 0g | 1g | 1g | |||
| Shallot | 1 whole | 5 | 0g | 1g | 0g | |||
| Garlic | 2 cloves | 2 | 0g | 1g | 0g | |||
| Red Bell Pepper | 1 whole | 8 | 0g | 2g | 0g | |||
| Snap Peas | 1 cup | 10 | 1g | 2g | 0g | |||
| Fresh Basil | 0.25 cup | 0 | 0g | 0g | 0g | |||
| Lime Juice | 1 tbsp | 1 | 0g | 0g | 0g | |||
| Fish Sauce | 1 tsp | 1 | 0g | 0g | 0g | |||
| Olive Oil | 1 tbsp | 31 | 0g | 0g | 4g | |||
| Parmesan Cheese | 0.5 cup | 49 | 4g | 0g | 3g |
Step 1
In a saucepan, heat vegetable broth and coconut milk until simmering. Keep warm over low heat.
Step 2
Mince shallot and garlic. Dice red bell pepper. In a large pot or Dutch oven, heat olive oil over medium heat. Sauté shallot and garlic until fragrant, about 2 minutes. Add red bell pepper and cook for 3 minutes.
Step 3
Stir in arborio rice and green curry paste, toasting for 1-2 minutes until the rice edges are translucent.
Step 4
Begin adding the warm broth mixture, one ladleful at a time, stirring constantly until each addition is absorbed before adding the next. Continue for 20-25 minutes until rice is creamy and al dente.
Step 5
Stir in snap peas during the last 5 minutes of cooking. Once the risotto is creamy, remove from heat.
Step 6
Fold in grated Parmesan cheese, fresh basil, lime juice, and fish sauce. Season with salt and pepper to taste. Serve immediately.
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