Warning: "continue" targeting switch is equivalent to "break". Did you mean to use "continue 2"? in /homepages/24/d380059273/htdocs/mackincheese.com/wp-includes/pomo/plural-forms.php on line 210
Coconut Curry Risotto | Mackin' Cheese

Coconut Curry Risotto

Coconut Curry Risotto

Well, I made another risotto. I couldn’t get tender, creamy rice off my mind after I cooked Parmesan risotto earlier this week. There’s something special about Arborio rice that sets it apart from every other Italian rice and pasta. What’s even better is that it lends itself to so many international flavors, like this Thai Coconut Curry Risotto here. I imagine you could incorporate Mexican, African, Indian, or other Asian flavors very easily as well.

Speaking of Asia… I am going to Asia in less than a month! My mom and I are taking a trip to celebrate my early graduation from college. We also just like traveling together. We’re going to see Japan, a tidbit of South Korea, and China. The part I’m most excited about? THE FOOD! If you’ve ever been to Asia, PLEASE let me know what foods you’d recommend. Apparently I’ve promised to eat a bug. So… we’ll see how that goes.

Back to the curry risotto. Can I keep telling you how awesome it is? Do you need more proof? Well, it’s dairy-free, gluten-free, and it’s vegetarian/vegan if you swap out the chicken broth for veggie. So all you special diet peeps, this is the one for you.

Coconut Curry Risotto

The creaminess of the curry risotto comes from the coconut milk and rice, and cooking the vegetables for so long in the broth makes them heavenly soft. The vegetables are interchangeable, too. Feel free to swap or add more. You could add peppers in at the beginning with onions, or stir in peas towards the end. Spinach or kale would work well to beef up the nutritional value as well!

I’m in the home stretch of my final quarter at Northwestern, so recipes may be few and far between over the next couple weeks. I’ll probably be stockpiling a few amazing recipes that I make, but simply don’t have time to photograph/edit/write up. I do have a couple exciting things planned, so stay tuned for those. I’ll be shaking up the routine a little! Can’t wait.

Coconut Curry Risotto

Serves: 2 for an entree; 4-6 as a side

Coconut Curry Risotto


1 small onion, finely chopped
2 carrots, finely sliced
2 tbsp fresh ginger, grated
2 cloves garlic, minced
1/4 cup olive oil
2 tsp paprika
1 tsp red curry paste
1 cup arborio rice
1/3 cup dry sherry (or dry white wine)
3 cups chicken broth (or vegetable broth)
4-5 mushrooms (shiitake or button), thinly sliced
3/4 cup coconut milk
fresh chopped cilantro
1 lime, cut into wedges
salt, to taste


First, heat the chicken broth in a medium pot.

In a large pot over medium heat, combine the onion, carrots, ginger, garlic, and oil. Cook until onion just begins to soften, about 2 minutes. Add paprika, curry paste, and rice, and stir until the rice is well-coated with oil. Add the sherry and cook until absorbed.

Add the first cup of hot chicken broth to the rice and stir until the liquid is mostly absorbed. Add the coconut milk and mushrooms, stirring until the liquid is mostly absorbed again. Repeat with remaining broth, 1 cup at a time, making sure the liquid almost all absorbed before adding a few more, about 15 minutes. Add salt, if necessary. The rice should be creamy and tender.

Stir in cilantro and serve with a lime wedge. Enjoy!


Adapted from: Sunset Magazine


20 Thoughts on “Coconut Curry Risotto

  1. Did you use sherry or wine?

  2. Congrats, Elizabeth, on the early graduation and the big trip! Sounds awesome. Also digging the combination of curry and risotto. Very clever to infuse a Thai curry directly into risotto. This has to be delicious!

  3. Oh wow… I love, love, love risotto & I love this take on it! ๐Ÿ™‚ Thank you so much for linking up with Marvelous Mondays!

    Oh, and your blog tag line? Love it! ๐Ÿ˜‰

  4. This. Looks. Fantastic! I was thinking about making risotto again this weekend. I may have to try your recipe out. Thanks so much for sharing on Marvelous Mondays! ๐Ÿ™‚

    Julie @ This Gal Cooks

  5. Pingback: Link Party: Marvelous Mondays #36 with Features

  6. Hi – this picture caught my eye at Marvelous Monday! I can see why it was featured. I loved your photo too – would you share you what camera/ settings you used? Really eye popping!

  7. Pingback: red Thai vegetable curry rissotto | ameliadoespinterest

  8. http://ameliadoespinterest.wordpress.com/2013/04/14/red-thai-vegetable-curry-rissotto/used your photo and post without permission… Unsure if you’d want to know. She’s blogging using current content from other blogs. The proper way would be to put the posts in her own words and use her photos. If you don’t mind, disregard. ๐Ÿ™‚ Just looking out for a fellow blogger.

  9. Hello Elizabeth
    I recently (as in literally less than a week ago) started blogging and featured your recipe and photograph crediting both the recipe and the photograph to you and providing a link to your wonderful site. As a new blogger I didn’t realize this was a copyright issue. I thought that because it was on Pinterest and because I credited you that I was allowed to post it so I’m very sorry for any offence or upset IO have caused. I wanted to share it because it is such an amazing recipe! I’d love to share the website on my blog which is about actually using the amazing ideas on Pinterest rather than keeping them in boards and never actually making time to use them. If you’d be ok with me posting the recipe I can re word it and use my own photo if you’d like. Sorry for not contacting you before posting it I didn’t realize that it could cause a problem
    kindest regards

    • Hi Amelia,

      I’m off on a trip in Asia, so I apologize for any delay in this reply. I was going to reply to Real Food Girl’s comment as soon as I got back to the US. I had no problem with your post and didn’t feel like there was copyright infringement because you did link back to my blog, and you were upfront about where you found the recipe. I got an email with the pingback as soon as you wrote it, read your post, and was happy to see you enjoyed the recipe ! I can’t take credit for the copyright of the recipe anyway, because I modified it from another source as well.

      On the other hand, the copyright for the photo does belong to me. For photos, I guess I would appreciate being contacted before you use them, and they should explicitly state that they were taken by me. But I don’t have any problem with you endorsing my blog and supporting my work!

      This is my first run-in with any copyright complaints as well, so I am not very well-versed or vigilant about them… Just please know I am not upset! I hope this sorts things out.

      All the best,

  10. Cora white on May 12, 2013 at 5:46 pm said:

    Is the coconut milk whole from the can? Or more like drinking consistency?

  11. Pingback: AliLily | Oh My Coconuts! 50 Recipes Using Coconuts

  12. Nisha Menezes on September 15, 2014 at 1:44 am said:

    Tried this tonight, turned out amazing! Made the following adjustments: Doubled curry paste. Added crushed dry Thai Red Chillies towards the end for a good kick. Garnished with cilantro and no lime.

  13. Pingback: Link Party: Marvelous Mondays #36 with Features | This Gal Cooks

Leave a Reply

Your email address will not be published. Required fields are marked *

Post Navigation