This colourful preparation combines two different cuisines into a delicious, unusual mixture: a very Italian risotto, with turmeric, a spice native to the Indian subcontinent.
Serves: 2 | Preparation time: 10 mins | Cooking time: 18 mins
- Carnaroli rice: 200 g
- Parmesan, grated: 30 g
- Butter: 20 g
- Easy Every-Day Vegetable Broth: 1 l
- Onions: ½ an onion
- Turmeric powder: 1 tbsp
- Extra virgin olive oil (EVOO): as needed
- Salt and pepper: to taste
To prepare the vegetable broth, follow this recipe: Easy Every-Day Vegetable Broth
Cut the onion in small pieces. Brown it in a pan with some olive oil, then add the rice and toast it for a few minutes.
Pour in enough vegetable broth to cover the rice and cook over medium to low heat for 15 minutes, stirring from time to time.
Add the turmeric, stir well and keep adding broth as soon as it evaporates, until the rice is cooked through.
Season to taste and remove from the heat. Add the parmesan and the butter and leave the risotto to rest for a few minutes before serving.