Curry Risotto Recipe – Raw, Wholesome, and Gluten-Free
Enjoy this tasty, simple, easy and quick to make, curry risotto recipe.
Risotto – Italian Cuisine
Risotto originated in Italy. It is commonly made with high-starch rice, such as arborio, spices, especially saffron, a meat, fish, or vegetable broth, often butter, and perhaps onion. Together, you end up with a creamy consistency.
This raw fusion version takes less time to make than conventional recipes, and with the added curry, becomes a tasty side dish to any meal. Though Italian based, with the added curry, we bring in a little south Asian and European flair to the recipe.
Recipe is by Russel James – I tried it, liked it, and then slightly adapted ingredients, to the recipe below.
Curry Risotto Recipe:
Equipment Needed: Food Processor, High-Speed Blender
Yield: approximately 2 cups
- 1 rutabaga, peeled and chopped into pieces
- 1 cup cashews, soaked for 20 minutes (if you don’t have cashews on hand, use walnuts)
- 1/2 cup orange juice
- 2 teaspoons curry powder (note: there are many types of curry, experiment to find one you prefer. For the record, Traders Joes carries a curry powder that includes cinnamon in its blend. I have found I prefer 3 teaspoons of this particular curry blend – tasty!)
- 1/4 clove of garlic (depending how strong of garlic you prefer, you can use up to 1 clove)
- 1-inch fresh ginger root
- 1 teaspoon nutritional yeast (Read more about nutritional yeast)
- 1/4 cup raisins, soaked for 10-20 minutes
- 1-2 tablespoons diced flat parsley or chives
- Optional: 2 tablespoons chopped green onion
Place chopped rutabaga in food processor, equipped with an S-blade, and process into a rice-like consistency. Place in large mixing bowl and set aside.
Using a high-speed blender, blend cashews, orange juice, curry powder, garlic, ginger root, and nutritional yeast. Add mixture to bowl, with rutabaga, and mix well.
Add raisins and parsley, mix together and you are ready to serve and enjoy.
More Italian cuisine:
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