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 bestdressedmeals.com. All rights reserved.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .