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Ingredients
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2-4
thai chiles
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2 cups
arborio rice
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1
can coconut milk
Directions
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heat the broth in a separate saucepan and keep warm over low heat
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Heat olive oil in a pan over medium heat. Add carrots and diced onion until translucent. Next add garlic and curry powder until fragrant. Add the risotto and stir for @ 2 minutes. Season with salt and pepper and add the chiles.
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Now add the broth, a cup at a time, stirring it until each cup is absorbed. Continue cooking and stirring. I taste the risotto around the time I add the 6th cup of broth. You don't want it to be mushy and you want to make sure there's enough salt and pepper.
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Once the risotto is the done, creamy and firm, remove from heat. Here's when you want to add the spinach so it wilts. Stir until incorporated, then add 1/2 can coconut milk stir and add the rest if needed.
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