Curry Risotto
The curry flavour in this recipe gives a different take on a risotto, but it’s still just as delicious.
Ingredients
- 1 cup Risotto Rice
- 1 Courgette
- 2 cloves Garlic
- 1/2 Onion
- 1/2 cup Peas
- 1/2 cup Corn
- 1 tbsp Curry powder
- Cooking Oil
- Water
Instructions
- Heat oil in a pan, and sautè the garlic and onion until slightly translucent. Add the sliced courgette and sauté for a few minutes.
- Add the rice and curry powder. Cook, stirring constantly, until the grains of rice are translucent around the edges. Then add water (preferably hot) to rice in ½ cup increments, stirring constantly and allowing the liquid to absorb fully before adding more, until the rice is al dente and creamy.
- Stir in the peas and corn. Taste with salt and pepper.
Nutrition
Calories: 466kcalCarbohydrates: 101gProtein: 12gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 14mgPotassium: 603mgFiber: 8gSugar: 8gVitamin A: 605IUVitamin C: 37mgCalcium: 55mgIron: 6mg
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on 11 November 2020
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