I think anything with risotto, I can eat bowls and bowls of it until I pop. Well, almost. Still, this combines the best of both worlds: creamy Italian risotto and Thai curry.
Red Curry Risotto ½ cup diced pumpkin ¼ cup risotto rice 1 cup chopped mushrooms 2 small stalks celery chopped ½ cup chopped baby corn ½ small onion, minced ½ tbsp red curry powder ¼ cup coconut milk 1 cup vegetable stock 1/2 cup water 1 tsp cinnamon Salt and pepper to taste ½ packet truvia
In a nonstick cooking pan, toast the risotto lightly; this brings out a pleasant nutty flavor but it is optional. Add some water and bring it to a boil. Once a boil is received, reduce and let simmer. Add minced onions.
Chop all your vegetables. For the pumpkin, I usually microwave it to cut the time in half unless you have enough time to fully cook it. In a nonstick frying pan, saute the celery, mushrooms, and pumpkin, using water to prevent anything sticking.
Keep an eye on the risotto, adding, now, the stock if it seems to dry. When the risotto is done, you will no longer see any prevalent white in the grains. You can also do a taste and feel test by taking a grain and eating it or squishing it. Once it is done, add the vegetables to the pan with the rice. Add the curry paste, coconut milk, cinnamon, salt, pepper, and sugar. Stir until it becomes thick.
Pour into a bowl, garnish with scallions if desired, grab a spoon and savor every single bite because it is just THAT good. At least, in my opinion.