Indo-style Vegetable Risotto

Ingredients

In this Indo-style Vegetable Risotto, we infuse the traditional Italian risotto with Indo spices such as turmeric, cumin, and coriander. We also incorporate vegetables commonly used in Indo cuisine, such as peas, carrots, and bell peppers, to add a burst of color and texture to the dish. We alse have the original recipe for Risotto, so you can check it out.

• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 carrot, diced 1 carrot, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• 1 tablespoon olive oil 1 tablespoon olive oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 62g, 6g
• Protein: 7g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a saucepan, heat the vegetable broth over medium heat until hot but not boiling.
2. 2.
   In a separate large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the Arborio rice to the pan and stir well to coat the grains with the oil. Cook for 2-3 minutes, until the rice becomes slightly translucent.
4. 4.
   In a small bowl, mix together the turmeric, cumin, and coriander powder. Add the spice mixture to the pan and stir well to evenly distribute the spices.
5. 5.
   Gradually add the hot vegetable broth to the pan, one ladleful at a time, stirring constantly. Allow the rice to absorb the broth before adding more. Continue this process until the rice is cooked al dente, about 20 minutes.
6. 6.
   Stir in the diced carrot, bell pepper, and frozen peas. Cook for an additional 5 minutes, until the vegetables are tender.
7. 7.
   Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Arborio rice — Rinse the rice under cold water before cooking to remove excess starch and achieve a creamier texture.
• Turmeric powder — Be careful when handling turmeric as it can stain surfaces and clothing. Use a non-reactive utensil when mixing the spices.
• Fresh cilantro — Add the cilantro just before serving to preserve its vibrant flavor and color.

Tips & Tricks

• For a spicier version, add a pinch of chili powder or red pepper flakes.
• To make the risotto even creamier, stir in a tablespoon of coconut milk or cashew cream at the end of cooking.
• Experiment with different vegetables such as cauliflower, green beans, or spinach to customize the dish to your liking.
• Toast the spices in a dry pan before adding them to the risotto for a deeper flavor.
• Leftover risotto can be transformed into delicious arancini (risotto balls) by shaping the cold risotto into balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Indo-style Vegetable Risotto hot, garnished with fresh cilantro. Pair it with a side of raita (yogurt sauce) or a cooling cucumber salad to balance the flavors.

Presentation advice

For an elegant presentation, mold the risotto into a round shape using a ramekin or a small bowl. Invert it onto the plate and garnish with a sprig of fresh cilantro. Drizzle a little olive oil around the plate for an added touch.