Risotto Curry

By krystallondon

Combining Italian and Indian cuisines, this recipe is a delightful change of pace. You could add chicken or shrimp to it for a non-vegetarian version.

Ingredients

• 2 1/2 cups Vegetable Broth
• 1 tbsp olive oil
• 1 onion, chopped
• 1 cup chopped portabello mushrooms
• 1 cup Arborio rice
• 2 tsps Curry Powder
• 1/4 cup dry white wine

Details

Servings 4

Preparation

Step 1

1. Place Broth in small saucepan over low heat. In large saucepan, heat olive oil over medium heat. Add onion and mushrooms; cook and stir until tender, about 7 minutes.

2. Add rice and curry powder to large saucepan; cook and stir until rice turns golden, about 3-4 minutes. Add wine; cook and stir until wine is absorbed.

3. Add warm broth, about 1/2 cup at a time, stirring almost constantly, until liquid is absorbed. This should take about 20 minutes. When done, the rice should be tender but still slightly firm in the centre, and the sauce creamy and thick. Serve immediately.

ARBORIO RICE
Risotto is a classic Italian dish that purists say must be made with Arborio rice. Arborio is a short-grain rice that has a higher content of amylopectin, a branched starch molecule that is released from the rice when it is stirred, making the liquid creamy. You must stir risotto frequently as it cooks. Cook only until the rice is al dente.

Nutrients per serving
271.06 calories, 6.56 g fat (0.95 g saturated) 45.67 g carbohydrates, 191.28 mg sodium