Curry Risotto

Name: Curry Risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: Indian,Fusion,Italian
Ingredients: 5 cups vegetable broth; 1 pinch saffron, optional; 2 tablespoons olive oil; 3 tablespoons unsalted butter, divided; 1 onion, finely chopped; 2 tablespoons minced fresh ginger; 3 cloves garlic, minced; 1 to 2 tablespoons curry powder; 2 cups Arborio rice, or other medium-grained white rice; 1/2 teaspoon salt; 1/8 teaspoon freshly ground white pepper; 1/2 cup dried currants; 1/3 cup heavy cream; 2 tablespoons chopped fresh flat-leaf parsley

A flavorful Arborio rice dish infused with curry powder, ginger, garlic, and dried currants.

⭐ 4 (14 reviews) Prep: 10 minCook: 25 minTotal: 35 minYields: 6 servings

Category Tags:

Dinner Entree Side Dish

Cuisine Tags:

Indian Fusion Italian

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Instructions

Heat broth in a small saucepan, adding saffron if desired.
In a large saucepan, melt olive oil and 1 tablespoon butter over medium heat. Sauté onion, ginger, and garlic for 5-7 minutes until tender. Stir in curry powder and cook for 1 minute.
Add rice; stir constantly for 4-5 minutes.
Gradually add hot broth, 1 cup at a time, stirring continuously until absorbed. Continue until rice is al dente; adjust liquid for desired consistency.
Season with salt and pepper. Stir in currants, cream, and remaining 2 tablespoons butter until melted. Cover, remove from heat, and let stand for 5 minutes.
Stir and serve with parsley.

Nutritional Info (per serving)

Calories: 279 kcal

Carbohydrate: 33 g

Cholesterol: 30 mg

Fiber: 2 g

Protein: 3 g

Saturated Fat: 7 g

Sodium: 785 mg

Sugar: 10 g

Fat: 16 g

Unsaturated Fat: 0 g