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Anna Lewandowska

Curry risotto with courgette and pepper

Risotto rice cooked in vegetable stock added a ladle at a time, with courgette and pepper in the last portion and curry stirred through at the end.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Italian
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1 cup risotto rice
  • 3-4 cups vegetable stock
  • 2 tablespoons coconut oil
  • 2 garlic cloves
  • 150 g zucchini
  • 0,5 bell pepper
  • 0,5 onion
  • a pinch of sea salt
  • a pinch of black pepper
  • a pinch of savory
  • 0,5 teaspoon curry
  • chives

Method
 

  1. Heat the coconut oil in a frying pan and saute the chopped onion.
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  2. Add the pressed garlic and the rice and fry for about 2 minutes, stirring all the time.
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  3. Pour in 100 ml of hot stock, stir and simmer until the rice has absorbed it, then add the next portion. Repeat until the rice is nearly soft.
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  4. Add the sliced zucchini and diced pepper with the last portion of stock and cook for about 3 more minutes.
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  5. Season with salt, pepper, savory and curry off the strongest heat.
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  6. Set the pan aside with the lid on for about 4 minutes.
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  7. Sprinkle with chopped chives before serving.
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Notes

Ingredient quantities are taken from the recipe box as published. Calories and the number of servings are approximate.