Mulligatawny Risotto

By carinem25

Ingredients

• 2 c. veg or chicken broth
• 1 can lite coconut milk (14 oz.)
• 1/2 c. diced orange bell pepper
• 1/4 c. diced onion
• 2 t. minced garlic
• 2 t. minced ginger
• 2 t. minced jalapeno
• 3 T. evoo
• 1 T. curry powder
• 1/8 t. red pepper flakes
• 1.5 c. arborio rice
• 1/2 c. dry white wine
• 1 c. fresh spinach
• 1 c. halved cherry tomatoes
• 1 granny smith apple, diced
• 1 T. butter
• kosher salt to taste

Preparation

Step 1

Combine broth and coconut milk in a saucepan over low heat, and keep mixture warm.

Saute bell pepper, onion, garlic, ginger, and jalapeno in 3 T. oil over medium heat until soft, 3-4 minutes. Add curry powder, pepper flakes, and rice; stir and cook until vegetables are coated with oil, 1-2 minutes.

Add wine; simmer, stirring constantly, until liquid evaporates, about 2 mins. Stir in 1/2 cup broth mixture; simmer until it's completely absorbed. Continue adding broth mixture in 1/2 c. increments. Taste after 15 mins of cooking, cook until done.

Stir in spinach, tomatoes, apple and butter. Season with salt.