Red Curry Risotto | Blue Flame Kitchen

Ingredients

• 2 tbsp oil
• 1 cup chopped onion
• 1 tbsp grated fresh ginger
• 2 cloves garlic, finely chopped
• 1 1/2 cups arborio rice
• 2 tsp paprika
• 3/4 tsp red curry paste
• 1/4 tsp salt
• 1/2 cup dry white wine
• 1 cup sliced fresh mushrooms
• 1 can (14 oz/398 mL) coconut milk
• 4 cups canned chicken or vegetable broth
• 1 1/2 cups frozen peas
• 1/4 cup chopped fresh cilantro