Cumin and Curry Leaf Creamy Risotto
Elevate your weeknight dinners with this irresistibly creamy Cumin and Curry Leaf Risotto, a delightful twist on the classic Italian dish! Infused with the warm, earthy aroma of cumin seeds and the citrusy essence of curry leaves, this risotto marries bold Indian-inspired flavors with the luxurious texture of arborio rice. Simmered in fragrant vegetable stock and enriched with silky coconut milk and a hint of turmeric, every spoonful delivers a burst of vibrant color and rich, complex taste. Top it off with fresh cilantro and a squeeze of lemon for a refreshing finish, or stir in Parmesan cheese for an indulgent touch. Perfect for vegetarians and anyone seeking a unique fusion dish, this 30-minute risotto is as easy to make as it is to savor.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin seeds
- 10 leaves curry leaves (fresh or dried)
- 1 cup arborio rice
- 4 cups vegetable stock, warm
- 1 cup coconut milk
- 0.5 teaspoon ground turmeric
- 0.5 cup grated Parmesan cheese (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons cilantro, finely chopped (for garnish)
- 1 whole lemon, sliced (for serving)
Instructions
Heat the olive oil and butter in a large saucepan over medium heat.
Add the cumin seeds and curry leaves. Cook for 1 minute until aromatic.
Stir in the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for another minute.
Pour in the arborio rice and toast it for 2-3 minutes, stirring frequently to coat it with the oil and spices.
Add 1 cup of warm vegetable stock to the rice and stir gently. Once the liquid is absorbed, add another cup of stock, repeating the process until all the stock is used. This will take about 20 minutes.
When the rice is almost fully cooked and creamy, stir in the coconut milk and turmeric. Mix well and let it simmer for an additional 3-4 minutes.
If using Parmesan cheese, stir it in at this point until melted and well incorporated.
Season the risotto with salt and black pepper to taste.
Remove from heat and let it rest for 2 minutes before serving.
Serve warm, garnished with chopped cilantro and a lemon slice for a fresh zesty finish.
Nutrition Facts
Calories |
1463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.3 g | 112% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 6635 mg | 288% | |
| Total Carbohydrate | 117.8 g | 43% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 29.6 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1519 mg | 117% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1411 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
