Well, I made another risotto. I couldn’t get tender, creamy rice off my mind after I cooked Parmesan risotto earlier this week. There’s something special about Arborio rice that sets it apart from every other Italian rice and pasta. What’s even better is that it lends itself to so many international flavors, like this Thai Coconut Curry Risotto here. I imagine you could incorporate Mexican, African, Indian, or other Asian flavors very easily as well.
Speaking of Asia… I am going to Asia in less than a month! My mom and I are taking a trip to celebrate my early graduation from college. We also just like traveling together. We’re going to see Japan, a tidbit of South Korea, and China. The part I’m most excited about? THE FOOD! If you’ve ever been to Asia, PLEASE let me know what foods you’d recommend. Apparently I’ve promised to eat a bug. So… we’ll see how that goes.
Back to the curry risotto. Can I keep telling you how awesome it is? Do you need more proof? Well, it’s dairy-free, gluten-free, and it’s vegetarian/vegan if you swap out the chicken broth for veggie. So all you special diet peeps, this is the one for you.
The creaminess of the curry risotto comes from the coconut milk and rice, and cooking the vegetables for so long in the broth makes them heavenly soft. The vegetables are interchangeable, too. Feel free to swap or add more. You could add peppers in at the beginning with onions, or stir in peas towards the end. Spinach or kale would work well to beef up the nutritional value as well!
I’m in the home stretch of my final quarter at Northwestern, so recipes may be few and far between over the next couple weeks. I’ll probably be stockpiling a few amazing recipes that I make, but simply don’t have time to photograph/edit/write up. I do have a couple exciting things planned, so stay tuned for those. I’ll be shaking up the routine a little! Can’t wait.
Adapted from: Sunset Magazine