Coconut Curry Risotto

26 Jan

coconut curry risotto entreeI finally feel like a human again…I spent all last week sleeping 10-12 hour nights due to some crazy bug I picked up while attending CES.  Thankfully that’s out of the way, so I rolled up my sleeves and had a cooking extravaganza starting with this dish.

Truth be told – I started this post back in Aug 2013.  Seriously, sometimes things take a while for me.  Between this, my dad’s birthday present (June) , and a leaf skeleton project (Nov), well, curry risotto ingredientslet’s just say I am thoroughly {scattered?} in my approach.

This recipe was inspired by a local restaurant my husband and I enjoy called Second City Bistro.  I originally started frequenting the place 7 or so years ago, when a gal I was mentoring at work enlightened me about their free wine tasting events every Monday night.  Um, wine?  Tastings? Free?  Yes!  Wait, who is mentoring who here?  Unfortunately, the events are no longer free, but are still fun if you can make it.

That said, back in August I had a yummy fish dish topped with a coconut risotto and I vowed to go yin-yang S&Phome and make it my own.  So I did, with a twist, and developed this recipe for Coconut Curry Risotto.

{Gina’s Take}

This recipe came together delightfully and is a yummy side dish or as part of a main.  I’ve served it up both ways, most recently, with some grilled shrimp.  It’s fairly simple with very little chopping {yay!} and a great way to sneak a little comfort food in to a meal.

I purchase the arborio rice in the bulk section of whole foods and because the quantity of wine is so limited, I use one of the mini-bottles.  Sometimes I can find them solo, other times in a 4-pack, but since we don’t typically drink white wine, these work out perfectly.  I also use Lets Do Organic Shredded Coconut because of the fine shred.  It incorporates nicely in with the rice.

Serve immediately to savor the creaminess of the risotto at it’s peak!

curry risotto prep

{Pretty Little Tip}

Not a fan of curry?  Simple – just leave it out and cook as outlined below for a coconut risotto.


* Special thanks to my friend Toni for letting me use her lovely ceramics.  They can be found on her etsy site by clicking here or on the ad on the right side of this page.

Coconut Curry Risotto


  • 4 1/2 cups chicken stock
  • 1 cup canned unsweetened coconut milk
  • 1 tablespoons olive oil
  • 1/2 medium red onion, finely chopped
  • 1/2 cup unsweetened shredded coconut flakes
  • 1 1/2 cups arborio rice
  • 1/4 cup white wine
  • 2 Tablespoons red curry paste
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper


  1. Measure out the chicken stock and coconut milk separately and heat each until warmed - either in large microwave safe cups/bowls or in a pot on the stove top. Cover to keep warm and set aside.
  2. Place olive oil in a heavy bottomed deep skillet or pan over medium-high heat.
  3. Once oil is hot, add onions and stir until soft, about 3 minutes.
  4. Add shredded coconut and rice and continue stirring for about 1 minute.
  5. Slowly (it will steam up) pour in wine and stir until almost absorbed.
  6. Slowly add 1/2 of the warmed chicken stock and curry and stir until incorporated.
  7. Next add the warmed coconut milk & and the remaining chicken stock, stirring to fully incorporate.
  8. Bring skillet to a simmer and cover. Cook until rice is tender and stock is absorbed, stirring occasionally, about 35 minutes.
  9. Remove risotto from heat; add butter, salt and pepper.

Recipe adapted from

3 Responses to “Coconut Curry Risotto”

  1. Virginia Mabry February 14, 2014 at 2:15 am #

    I love the sweetness of the coconut in this dish. I made it with plain baked tilapia with lemon in the oven. It was perfect for a cold day, but not too heavy.

  2. Sue P. May 13, 2014 at 10:30 am #

    Really good dish! I added chopped rotisserie chicken to make it our entree. I ended up needing to add a little more chicken stock and coconut milk, but it turned out perfectly.

  3. Maggie June 10, 2015 at 3:16 pm #

    Looks delicious!

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