Curry Risotto

A while back a coworker of mine shared some recipes with me from her her Trader Joe’s cookbook. Yesterday, I got around to trying a risotto recipe. I made quite a few changes to the original recipe, some based on the ingredients I had on hand and some for taste.

One change dictated by necessity was using long grain brown rice instead of Arborio rice. Because of that change, I added an extra three-quarters cup of liquid to my recipe and cooked the rice longer. If you wish to use Arborio rice, reduce the water/chickpea liquid to 1½ cups and cooking time to about 18 minutes.

The amount of curry powder is exact from the original. The curry flavor was rather mild, so you may want to experiment with adding more if you want a stronger presence. I added a few dashes of crushed red pepper along with the final cup of liquid in the cooking process to spice it up a bit.

This risotto was so creamy and delicious. I enjoyed every bite of it. The coconut milk provided great texture and flavor. Now I just want to make all kinds of different risottos. Which of course I’ll do, maybe even with Arborio rice!


Curry Risotto

  • 1 tablespoon coconut oil
  • 1 small red onion
  • 3 cloves of garlic, minced
  • 2 teaspoons curry powder
  • 1 teaspoon turmeric
  • 1 cup butternut squash, peeled and diced
  • 1 bell pepper, diced
  • 1 cup cooked chickpeas
  • 1/2 teaspoon salt
  • 1 1/2 cup dry long grain brown rice
  • 1 can (14 oz) coconut milk
  • 2 1/4 cups water or reserved chickpea liquid
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried basil

Gather together all of your ingredients. Wash and chop the vegetables.

In a large bowl, combine the coconut milk and water/chickpea liquid. Set aside.

In a large saucepan, heat the coconut oil over medium-low heat. Sauté the onion and curry powder for about 2 minutes. Add garlic and continue to sauté another minute.

Add butternut squash, bell pepper, chickpeas, and salt. Continue to cook on medium low heat for another 5 minutes.

Stir in the rice. Allow to cook for another minute, stirring to avoid sticking.

One cup at a time, stir in coconut milk/water mixture to the saucepan with the vegetables.  Wait for each cup to be absorbed before adding the next. Continue to cook on medium-low heat, stirring every minute or so until all the liquid has been absorbed by the rice, about 20-25 minutes total. I added the basil and paprika along with the second cup of liquid.

Risotto is done when the rice is tender but still retains some firmness. Risotto should be creamy.


Prep work done
Right before adding the squash, pepper, and chickpeas.
All veggies added.
Rice stirred in, but before first cup of coconut milk is added.
After first cup of coconut milk has been added.
After risotto has cooked down some. About to add second cup of liquid, paprika and basil.
Ready to serve.
Creamy and delicious!

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