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Easy Curry Risotto
Recipe By
Recipe By :
Laura Reigel
Servings :
8
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
INGREDIENTS
▢
1 ½
cups
arborio rice
▢
1
tbsp
coconut oil
▢
½
onion
finely diced
▢
1
stalk
celery
finely diced
▢
1
carrot
finely diced
▢
3
cloves
garlic
minced
▢
1
cup
chickpeas
▢
1
cup
peas
▢
½
tbsp
yellow curry powder
▢
5-6
cups
vegetable broth
▢
salt and pepper
Special Equipment
▢
Staub Dutch Oven
INSTRUCTIONS
Heat the broth in a medium saucepan. Set aside and keep warm.
Add the coconut oil to a large heavy bottomed pan. (I use a cast iron enameled dutch oven)
Add the diced, onion, carrot and celery to the pan. Add the salt and pepper. Sauté for 3-5 minutes.
Add the garlic. Sauté for a few minutes, until fragrant.
Add the arborio rice and curry powder. Sauté, until slightly toasted.
Add the broth one cup at a time. Between each addition, stir rice until all the liquid is absorbed.
Continue to add the broth one cup at a time until rice is tender.
Add the chickpeas and peas. Stir in and cook until they are warmed through.
NUTRITION
Calories:
214
kcal
|
Carbohydrates:
41
g
|
Protein:
5
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Sodium:
600
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Calcium:
25
mg
|
Iron:
2.6
mg