Ingredients:
- about 4 cups fat-skimmed chicken broth
- 1 lime (about 3 oz.), rinsed and cut into 6 wedges
Directions:
- In a 12-inch frying pan or 14-inch wok over medium heat, stir onion, ginger, and garlic in oil until onion is barely limp, about 2 minutes.
- Stir in paprika, curry paste, and rice, mixing well to coat rice. Pour in sherry and cook, stirring to scrape up any browned bits, until sherry is absorbed, about 2 minutes.
- Pour in 1 cup chicken broth and stir until broth is mostly absorbed, 3 to 4 minutes. Add mushrooms and coconut milk; stir gently until liquid is mostly absorbed, about 1 minute. Add 2 more cups broth, 1 cup at a time, stirring after each addition until almost absorbed, about 15 minutes total. Rice should be almost tender but still slightly firm to bite. Remove from heat and let stand, uncovered, up to 4 hours.
- Return pan to medium-high heat, add 1 more cup broth, and stir until liquid is absorbed and rice is creamy and tender to bite, about 9 minutes. If risotto is too dry or rice isn't quite tender, add a little more broth and cook until risotto reaches desired consistency. Stir in peas, cilantro, and salt to taste. Spoon risotto into serving bowls and garnish each serving with a lime wedge.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2611.59 Kcal (10934 kJ) | ||
| Calories from fat | 562.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.48g | 96% | |
|---|---|---|---|
| Sodium | 570.54mg | 24% | |
| Potassium | 2169.28mg | 46% | |
| Total Carbs | 401.58g | 134% | |
| Sugars | 95.79g | 383% | |
| Dietary Fiber | 34.16g | 137% | |
| Protein | 50.11g | 100% | |
| Vitamin C | 125mg | 208% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 10.5mg | 58% | |
| Calcium | 178.6mg | 18% | |
| Amount Per 100 g | |||
| Calories | 170.82 Kcal (715 kJ) | ||
| Calories from fat | 36.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.09g | 96% | |
|---|---|---|---|
| Sodium | 37.32mg | 24% | |
| Potassium | 141.89mg | 46% | |
| Total Carbs | 26.27g | 134% | |
| Sugars | 6.27g | 383% | |
| Dietary Fiber | 2.23g | 137% | |
| Protein | 3.28g | 100% | |
| Vitamin C | 8.2mg | 208% | |
| Iron | 0.7mg | 58% | |
| Calcium | 11.7mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Spicy Red Lentil Coconut Soup
Olive oil, Onions, chopped, Ginger, minced and 11 more.. -
Vegetable and Fruit Curry over Basmati Rice
Onion, chopped, Celery, chopped, Garlic clove, minced and 11 more.. -
Sloppy Sloppy Joes
Onion and 15 more.. -
Peppercorn-Crusted Pork Tenderloin With Soy-Caramel Sauce
Onion, minced, Fresh ginger, grated, Garlic cloves, minced and 10 more.. -
Peppercorn-Crusted Pork Tenderloin with Soy-Caramel Sauce
Minced white onion, Grated peeled fresh ginger and 11 more.. -
Thai Squash Soup
Vegetable oil, Chopped onions, Garlic cloves, chopped and 8 more.. -
Spicy Chicken Coconut Curry
Ghee (clarified butter), Onions, chopped and 15 more.. -
Indonesian Beef & Eggplant Curry
Shallots, chopped, Habanero peppers, seeded and chopped and 15 more.. -
Vietnamese Clam Chowder
Fresh lemongrass stalk, peeled, Butter and 14 more.. -
Salmon With Curried Vanilla Rum-Butter Sauce
Olive oil, Onion, chopped, Chopped fresh ginger and 9 more.. -
Thai-Style Vegetable Curry
Canola oil, Chopped onion, Chopped peeled ginger and 13 more.. -
Coconut-Vegetable Curry
Clarified butter, White pearl onions , blanched 1 minute and 29 more.. -
Duck-Fried Rice
Sugar, Dry red wine and 13 more.. -
Coconut-Vegetable Curry
Clarified butter , divided and 18 more.. -
Rendang Padang - Indonesian Beef Curry (Slow Cooker)
Beef stew meat, cut into 1-2-inch pieces (i use a chuck r... and 13 more.. -
Barbecue-Rubbed Pork Loin with Raisin-Mustard Chutney
Olive oil, Chopped onion, Grated peeled fresh ginger and 22 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
