Toomay125: Curried Risotto with Carrots and Currants

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Curried Risotto with Carrots and Currants

 

Recipe By : Mindy Toomay & Susan Geiskopf-Hadler

Serving Size : 4 Preparation Time :0:00

Categories : risotto vegan

 

Amount Measure Ingredient -- Preparation Method

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3 1/2 cups hot water

1 large vegetable broth cube

2 tablespoons dark sesame oil

1 tablespoon mirin

2 cloves garlic -- minced

1 medium carrot -- diced small

1 medium green bell pepper -- minced

1 teaspoon curry powder

1 cup Arborio rice -- uncooked

1/2 cup currants

3 green onions -- thinly sliced

1 pinch cayenne pepper

1/2 cup fresh parsley -- minced

 

A perfect balance of hot and sweet makes this risotto delectable.

 

Serves 4.

 

Heat the water with the broth cube in a saucepan until the water is

steaming and the cube has dissolved. Stir to blend, then set aside. Heat

the oil and mirin in a heavy-bottomed saucepan over medium heat and

saute the garlic, carrot, bell pepper, and curry powder for 1 minute,

then add the rice and stir to coat with oil. Add a cup of broth and stir

gently until liquid is absorbed. Add remaining broth 1/2 cup at a time,

stirring almost constantly and waiting until liquid is absorbed before

each addition. Add currants, green onions, cayenne, and parsley with

last 1/2 cup of water and cook until risotto is done. Serve immediately.

 

Recommended companion dishes:

nonfat plain yogurt, Mango Chutney (page 34), Middle East Salad (page

62), and sesame bread sticks.

 

Source: Mindy Toomay & Susan Geiskopf-Hadler

The Best 125 Meatless Main Dishes, page 174

Copyright 1992 by Mindy Toomay and Susann Geiskopf-Hadler

Typed and MC formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 334 Calories; 7g Fat (19%

calories from fat); 7g Protein; 63g Carbohydrate; 0mg Cholesterol; 32mg

Sodium

Food Exchanges: 2 1/2 Starch/Bread; 2 Vegetable; 1 Fruit; 1 1/2 Fat

 

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