Strawberry Risotto with Indian Twist

Ingredients

In this Indian adaptation of the classic Italian dish, the traditional ingredients of risotto are combined with Indian spices to create a unique flavor profile. The addition of fragrant spices such as cumin, turmeric, and garam masala adds depth and complexity to the dish, while the strawberries provide a touch of sweetness and freshness. This fusion dish showcases the versatility of risotto by incorporating Indian flavors, making it a delightful and unexpected culinary experience. We alse have the original recipe for Risotto alle fragole, so you can check it out.

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (150g) strawberries, diced 1 cup (150g) strawberries, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 5g
• Carbohydrates (total, sugars): 65g, 4g
• Protein: 6g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large pan, heat the ghee over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the Arborio rice to the pan and stir well to coat the grains with the ghee. Toast the rice for a few minutes until it becomes slightly translucent.
3. 3.
   In a separate saucepan, heat the vegetable broth and coconut milk together until hot but not boiling.
4. 4.
   Gradually add the hot broth mixture to the rice, one ladleful at a time, stirring continuously. Allow the liquid to be absorbed before adding more.
5. 5.
   After adding half of the broth mixture, add the diced strawberries, cumin powder, turmeric powder, and garam masala to the risotto. Stir well to combine.
6. 6.
   Continue adding the remaining broth mixture gradually, stirring constantly, until the rice is cooked al dente and the risotto has a creamy consistency.
7. 7.
   Season with salt to taste and remove from heat.
8. 8.
   Serve the Strawberry Risotto hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Strawberries — Choose ripe and sweet strawberries for the best flavor. If strawberries are not in season, you can use frozen strawberries instead. Thaw them before dicing and adding to the risotto.

Tips & Tricks

• To enhance the Indian flavors, you can add a pinch of cardamom powder or a few saffron strands to the risotto.
• For a creamier texture, stir in a tablespoon of coconut cream at the end of cooking.
• If you prefer a spicier risotto, add a finely chopped green chili along with the onions and garlic.
• Experiment with different garnishes such as toasted cashews or grated coconut for added texture and flavor.
• Leftover risotto can be transformed into delicious risotto balls by shaping them into small balls, coating with breadcrumbs, and frying until golden brown.

Serving advice

Serve the Strawberry Risotto as a main course accompanied by a fresh green salad or naan bread. It can also be served as a side dish alongside grilled chicken or roasted vegetables.

Presentation advice

To make the dish visually appealing, garnish the risotto with a sprinkle of fresh cilantro and a few sliced strawberries on top. Serve it in individual bowls or on a large platter for sharing.