by jada nachette´
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jada nachette´'s Notes:
Expand8 cups veggie broth Ask a question about this ingredient
4 tablespoons olive oil Ask a question about this ingredient
1 onion diced Ask a question about this ingredient
3 garlic cloves minced Ask a question about this ingredient
2 carrots sliced/diced Ask a question about this ingredient
2 tablespoons curry powder Ask a question about this ingredient
salt and white pepper Ask a question about this ingredient
2-4 thai chiles Ask a question about this ingredient
2 cups arborio rice Ask a question about this ingredient
heat the broth in a separate saucepan and keep warm over low heat
Ask a question about this stepHeat olive oil in a pan over medium heat. Add carrots and diced onion until translucent. Next add garlic and curry powder until fragrant. Add the risotto and stir for @ 2 minutes. Season with salt and pepper and add the chiles.
Ask a question about this stepNow add the broth, a cup at a time, stirring it until each cup is absorbed. Continue cooking and stirring. I taste the risotto around the time I add the 6th cup of broth. You don't want it to be mushy and you want to make sure there's enough salt and pepper.
Ask a question about this stepOnce the risotto is the done, creamy and firm, remove from heat. Here's when you want to add the spinach so it wilts. Stir until incorporated, then add 1/2 can coconut milk stir and add the rest if needed.
Ask a question about this step
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