Meal Prep · Indian
Italian Risotto
A creamy, comforting Italian risotto infused with aromatic Indian spices for a delightful fusion.
Ingredients
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Step-by-step- Heat ghee or olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant. Add the Arborio rice and toast for 2-3 minutes, stirring constantly, until the edges of the grains become translucent.
- If using, pour in the white wine and stir until it is completely absorbed by the rice. This deglazing step adds depth of flavor.
- Stir in the turmeric powder, cumin powder, and garam masala, cooking for 30 seconds until fragrant.
- Add one ladleful (about 1/2 cup) of hot vegetable broth to the rice. Stir continuously until the liquid is almost completely absorbed before adding the next ladleful. Continue this process, adding broth gradually and stirring, for about 20-25 minutes.
- When you have about 1 cup of broth remaining, stir in the green peas. Continue adding broth and stirring until the rice is al dente (cooked through but still firm to the bite) and the risotto is creamy.
- Remove the pot from the heat. Stir in the grated Parmesan cheese and unsalted butter until melted and well combined. Season with salt and freshly ground black pepper to taste.
- Serve immediately, garnished generously with fresh chopped cilantro.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 10 g |
| Fat | 15 g |
| Carbohydrates | 50 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover risotto in an airtight container in the refrigerator. The texture may become firmer upon cooling.
Freezer Not recommended
Risotto does not freeze well due to its creamy texture, which can become grainy or mushy upon thawing.
Reheat Stovetop/Microwave
To reheat, add a splash of vegetable broth or water to a pan over low heat or microwave, stirring gently until heated through and creamy again. Avoid overcooking.
Chef’s Corner
- **Constant Stirring is Key:** This helps release the starch from the Arborio rice, creating the characteristic creamy texture of risotto.
- **Hot Broth:** Always use hot broth. Adding cold broth will cool down the rice and interrupt the cooking process, affecting the final texture.
- **Taste as You Go:** Add salt and pepper towards the end, especially after adding Parmesan, as cheese can be quite salty.
- **Don’t Overcook:** Risotto should be al dente with a slightly firm center, not mushy. It should flow slowly off your spoon.
