Mulligatawny Risotto

Mulligatawny Risotto
Mulligatawny Risotto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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