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Spicy Mushroom Risotto

If you want to add a fiery, flavoursome twist to your risotto, then this fancy yet easy dinner recipe is for you!

Serves 2

Ingredients

1 Tbs olive oil

½ brown onion, diced

2 cloves fresh garlic, finely sliced

1 Tbs fresh ginger, peeled and grated

1 Tbs Thai red curry paste

300g button mushrooms, sliced

1 packet Tilda Firecracker Basmati Rice

½ cup canned coconut milk

Handful basil leaves, chopped

Fresh lime juice

Method

  1. Heat olive oil and saute the onion in a medium pot or pan over a medium heat until soft.
  2. Add garlic, ginger and curry paste, and cook for 2 minutes until fragrant.
  3. Add mushrooms and cook for 2-3 minutes or until they start to wilt.
  4. Empty the contents of the rice into the pan along with the coconut milk and 2-3 tablespoons of water. Continue cooking (for 2-3 minutes) until almost all of the liquid has been absorbed. 
  5. Remove from heat, stir in basil and season with lime juice. Serve with protein of choice (optional*).

     

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    thai-curry-jackfruit

    san-elk-artisan-veg-low-fodmap-stock-3x-160g

    church-farm-thai-green-curry-paste-180g

    shiitake-mushrooms-45g

    mingle-natural-seasoning-blend-red-curry-12x30g

    niulife-coconut-milk-powder-makes-up-to-2-litres-200g

    x50-mushroom-chips-sea-salt-40g

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