Malawian-inspired Rucola Risotto

Ingredients

In this Malawian-inspired version of risotto, we incorporate the use of local Malawian ingredients and spices to infuse the dish with the flavors of the target cuisine. The addition of rucola, a popular green in Malawian cuisine, adds a unique twist to the traditional Italian risotto. The spices used in the vegetable broth are also adjusted to reflect the flavor profiles commonly found in Malawian cooking. We alse have the original recipe for Risotto con la rucola, 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 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bunch of rucola, roughly chopped 1 bunch of rucola, roughly chopped
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for cooking Olive oil for cooking

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 70g, 2g
• Protein: 10g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat olive oil in a large pan over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the Arborio rice to the pan and stir well to coat the grains with the oil. Toast the rice for a few minutes until it becomes slightly translucent.
3. 3.
   In a separate pot, bring the vegetable broth to a simmer.
4. 4.
   Gradually add the simmering vegetable broth to the rice, one ladleful at a time, stirring constantly. Allow the rice to absorb the broth before adding more.
5. 5.
   Continue adding the broth and stirring until the rice is cooked al dente, with a creamy texture. This process should take approximately 20-25 minutes.
6. 6.
   In the last 5 minutes of cooking, add the ground cumin, ground coriander, and paprika to the risotto, stirring well to incorporate the spices.
7. 7.
   Once the rice is cooked, remove the pan from heat and stir in the chopped rucola. The residual heat will wilt the rucola slightly.
8. 8.
   Stir in the grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
9. 9.
   Serve the Malawian-inspired Rucola Risotto hot, garnished with a sprinkle of Parmesan cheese and a few fresh rucola leaves.

Treat your ingredients with care...

• Rucola — Make sure to wash the rucola thoroughly and remove any tough stems before chopping. If rucola is not available, you can substitute it with baby spinach or arugula for a similar peppery flavor.

Tips & Tricks

• To enhance the flavor of the risotto, you can add a splash of white wine during the cooking process.
• For a creamier texture, stir in a tablespoon of butter at the end.
• Experiment with different spices and herbs to customize the flavor profile to your liking.
• Leftover risotto can be transformed into delicious arancini (fried rice balls) by shaping the cold risotto into balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Malawian-inspired Rucola Risotto as a main course, accompanied by a fresh green salad and crusty bread. It can also be served as a side dish alongside grilled chicken or fish.

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 rucola. Drizzle some olive oil around the plate for an added touch of sophistication.