Episode 2 - Thai Curry Risotto

Thai Curry Risotto

- Drizzle of olive oil

- 2 cups arborio rice

- 4 cups vegetable broth

- kosher salt

- 1/2 package green beans (about 2 cups)

- Peas (frozen) - about 1.2 cup

- Garlic - 2 cloves

- Maesri Green Curry Paste (HIGHLY recommend this brand)

- 1 large Shallot

- Mushrooms - 8 oz. container

- 1 oz. Cilantro

- 1 oz. Mint

- 1 oz. Basil

- 2 Kefir Lime Leaves

- Coconut Milk

- 1 oz. Ginger

Risotto Steps:

1. Start with preheated pot (we use a large cast iron)

2. Add a drizzle of olive oil - maybe a teaspoon or so

3. Add shallots and cook until translucent

4. Add mushrooms - cook for a few minutes until tender

5. Add rice and stir

6. Continue to stir for a minute or two

7. Begin to add the vegetable broth, about 1/2 cup at a time

8. Continue to stir throughout the entire process

9. Add the can of curry paste

10. Continue to add about another 1/2 cup of stock

11. You got it…keep stirring

12. Finish off the broth

13. Add the kefir lime leaves

14. Stir for a few minutes

15. Add coconut milk

16. Continue to stir a few more minutes

17. Add peas

18. Stir some more…

19. Add cilantro, basil, and mint

20. Watch the video for times and consistencies (You’ll want to remove it from heat just before it’s “done”)

21. Note, we did not add the lime juice in the video, but if you’d like to add it, serve it with a slice of lime on the side.

Sweet Potato and Green Bean Steps:

1. Heat the oven or air fryer to 400 degrees

2. Place the potatoes in the air fryer for about 15 minutes

3. Take the potatoes out after 15 minutes, add green beans to the rack then place back in the oven for another 10 minutes.

After all food is finished, place a large scoop of risotto in the bowl with green beans on top. Place a few sweet potatoes around the edges and finish with a drizzle of olive oil and salt & pepper.

Enjoy!