Curry Risotto

The inspiration for this recipe comes from Italian cuisine enriched but has been enriched with a hint of oriental spices. The addition of curry gives the risotto not only a beautiful color, but also a wonderful flavor. Curry consists mainly of turmeric, known for its numerous health-promoting properties, including boosting the immune system, which is especially important in the autumn and winter seasons. It is definitely worth using it as much as possible in your kitchen (I wrote more about turmeric and other healthy spices HERE).

Preparing the dish requires a bit of patience but the final result is definitely worth it! ?

Preparation:

I heated the coconut oil in a frying pan and sautéed the chopped onion. Next, I added pressed garlic, the rice and fried it all for about 2 minutes, stirring all the time. I poured in 100 ml of the broth, stirred it and simmered. When the rice absorbed all the liquid, I added another portion of broth.

I added sliced zucchini and diced pepper along with the last portion of the broth. I fried the dish for about 3 more minutes. At the end, I seasoned the dish with spices and set it aside for about 4 minutes with the lid on.

I sprinkled the risotto with chopped chives before serving. Enjoy! ?