Mulligatawny Risotto
By carinem25
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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
Details
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.
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