Carrot Curry Risotto
A curry-spiced twist on classic risotto.
This list may not be exhaustive. Review ingredients yourself before consuming, especially if you have food allergies or other dietary restrictions.
Ingredients
2 servings
- 1 cup Arborio rice
- 3/4 to 1 cup carrot puree (from 2-3 medium carrots)
- 1 small onion, finely chopped (about 1/2 cup)
- 2 cloves garlic, minced (about 1 tablespoon)
- 1 tbsp curry powder (adjust to taste)
- 3-4 cups vegetable broth (keep warm)
- 0.25 cup white wine (optional)
- 0.25 cup Greek yogurt, milk, or another alternative for creaminess
- 2 tbsp olive oil (or butter)
- Salt and pepper, to taste
- Fresh cilantro or parsley, for garnish
- Grated Parmesan cheese (optional)
Quantities marked "to taste" or without a fixed amount don't scale with servings.
Instructions
- Warm the vegetable broth in a saucepan and keep it simmering over low heat.
- Heat the olive oil (or butter) in a large pan over medium heat. Add the chopped onion and garlic, and sauté until soft and translucent, about 3-4 minutes.
- Stir the Arborio rice into the pan, mixing well with the aromatics and coating it with the oil. Cook for 2-3 minutes until the rice becomes slightly translucent.
- Stir in the carrot puree and cook for 2-3 minutes, allowing it to mix well with the onions and garlic.
- Add the curry powder, stirring well to combine. Cook for about 1 minute to release the spices’ flavors.
- If using wine, pour it in and stir until it has mostly evaporated.
- Start adding the warm vegetable broth, one ladleful at a time. Stir frequently and allow the rice to absorb the broth before adding the next ladleful. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- Once the rice is cooked, stir in the Greek yogurt or milk to add creaminess, and adjust the seasoning with salt and pepper.
- Serve the carrot curry risotto in bowls, garnished with fresh cilantro or parsley and a sprinkle of Parmesan if desired.