Vegan Thai Green Curry Risotto
This creamy, spicy and delicious risotto is flavored with green curry and coconut milk. Serve with crispy tofu. It is amazing!
Servings: 2
Ingredients
- 1 3/4 C. Vegetable broth
- 1 1/4 C. Coconut milk
- 3-4 tsp. Green curry paste, divided
- 1 Tbsp. Oil of choice
- 1 Shallot, chopped
- 1/2 C. Arborio rice
- 3 Tbsp. Rice wine vinegar
- Salt to taste
- Fresh herbs
- 1 Block Extra firm tofu
Instructions
- If you are serving with crispy tofu, start that first. Drain and sprinkle the tofu with salt and place on some paper towels, then place more paper towels on top and then something heavy on it. Press until a lot of the liquid has come out. I like to press it for at least 20 minutes, but the longer the better.
- When ready, preheat the oven to 375 degrees. Cut the tofu into small cubes. Then spray a baking sheet with non stick spray and place the tofu on the sheet. Sprinkle with more salt. Bake at 375 for about 15 minutes, flip and bake for another 15 minutes or so until the entire cube of tofu is brown and crispy.
- While the tofu is baking, make the risotto. First, in a medium sized sauce pan, whisk together the veggie broth, coconut milk and 2 tsp. of green curry paste. Heat on medium high. Bring to a simmer, then reduce heat to low and just keep it at a low simmer.
- Now in another medium or large pot, heat the oil on medium. Add the chopped shallot, and saute, reducing heat as needed until the shallot is getting translucent. 1-2 minutes.
- Now add in the remaining 1-2 tsp. of curry paste(depending on how hot you want it, add 1 tsp. if you only want a little spice, and 2 tsp. if you want a little more). Then stir the curry paste into the shallots.
- Then add in the Arborio rice. Stir to combine. Then add the rice wine vinegar. Stir while the liquid is absorbed. Once the rice wine vinegar has been absorbed by the rice, start to add the veggie broth/coconut milk mixture that should still be simmering, one cup at a time to the rice.
- Once you add one cup of the broth, stir constantly until the liquid has been absorbed, it will take 3-4 minutes. Keeping it at a simmer. Then add another cup and stir constantly until it has been absorbed. Repeat until all the broth has been added.
- The end result should be thick, but very creamy and not super solid. It should still be able to move around. And the rice should be al dente. Taste and adjust seasoning if needed.
- Once the risotto and the tofu are done, add risotto to a bowl, top with tofu and fresh herbs. I used mint and cilantro. Serve immediately.