Easy Green Curry Risotto
The easiest and creamiest risotto you will ever make. So if you’ve never made risotto before, this recipe is for you!
A perfect option for meal prep - store in an airtight container in the fridge for up to 5 days and reheat well before eating. Or freeze and defrost as needed!
This recipe is Vegan, Dairy Free, Gluten Free, as well as onion and garlic free as I used a low FODMAP curry paste (see below).
Ingredients (serves 5)
2 cups arborio (risotto) rice + 3 cups water
1.5 cups water
1/2 cup canned full-fat coconut milk
3 heaped tbsp green curry paste (I used Fodmapped For You Green Curry Simmer Sauce as this is onion & garlic free, available from Woolies)
2 cups mushrooms, diced
2 cups pumpkin, cubed
1 large zucchini, diced
Salt and pepper, to taste
To serve: protein of choice - I like to serve this with pan fried tofu, but you could also use chicken
Method
Start by cooking the rice. Be sure to rinse the rice before cooking. Then place rice and 3 cups of water in a saucepan over medium heat and bring to the boil. Once boiling, turn down heat to low, cover and simmer for 16 minutes. Stir rice occasionally and add in more water while cooking if it all becomes absorbed before rice is softened and cooked.
While the rice is cooking, heat a non-stick fry pan over high heat and add in a little olive oil. Add in the cubes pumpkin, cover and cook for 5-8 minutes or until softened slightly. Then add in the mushrooms and zucchini and cook for another 5 minutes uncovered.
Set aside cooked veggies. Then add cooked rice to the fry pan over medium heat and add in the coconut milk and 1/2 cup water. Stirring until absorbed. Then repeat with remaining water. Once cooked, the rice should be super creamy and soft. This process should only take about 5 minutes.
Stir in the cooked vegetables, season with salt and pepper. Portion into 5 servings and serve with your cooked protein of choice!