Red Thai Mushroom Risotto

Yields 4 servings


  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 package (5 1/2 ounces) Buitoni Risotto with Portobello Mushrooms
  • 1 - 3 teaspoons red Thai curry paste
  • 1 can (13 1/2 ounces) coconut milk
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon fish sauce
  • 6 to 12 grilled shrimp


Heat oil in medium saucepan over medium-high heat; add onion. Cook, stirring frequently, until tender. Stir in risotto mix and prepare risotto according to package directions.

Combine curry paste and coconut milk in small saucepan. Bring to a boil; reduce heat to low. Cook, stirring occasionally, for 5 minutes. Stir in basil and fish sauce. Pour curry mixture over risotto. Continue to cook over low heat, stirring occasionally, for 15 minutes or until liquid is absorbed. Serve topped with shrimp.

Recipe reprinted by permission of All rights reserved.

RecID 5135

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