Riso al Curry

Riso al Curry is a vibrant and fragrant vegan Italian rice dish that combines the comforting essence of risotto with the exotic spices of curry. This dish is not only easy to prepare but also bursts with flavor and color, making it a delightful meal for any occasion.

Ingredients

• Arborio rice - 150 grams
• Coconut milk - 200 milliliters
• Vegetable broth - 300 milliliters
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Curry powder - 2 teaspoons
• Turmeric powder - 1 teaspoon
• Olive oil - 2 tablespoons
• Carrot - 1 medium, diced
• Peas - 100 grams (fresh or frozen)
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Stir in the Arborio rice and toast it for 2-3 minutes until slightly translucent.
4. Add the curry powder and turmeric powder, stirring well to coat the rice.
5. Pour in the vegetable broth, bring to a simmer, and reduce heat to low. Cover and cook for about 15 minutes, stirring occasionally.
6. After 15 minutes, add the coconut milk, diced carrot, and peas. Stir well and continue to cook for another 5-7 minutes until the rice is creamy and the vegetables are tender.
7. Season with salt and black pepper to taste. Remove from heat and let it rest for a couple of minutes.
8. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 450
• Protein: 9 g
• Carbs: 72 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 15 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and anti-inflammatory properties from turmeric and curry powder.
• High in fiber from vegetables, promoting digestive health.

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