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Smoky Risotto

Smoky Risotto with Black emperor rice.

Smoky Risotto

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Serves: 4-5 Cooking Time: 30min prep. 30min cooking

Ingredients

  • 2 medium potatoes cubed and sauteed
  • 2 tbsp coconut butter to saute veggies
  • 1/2 cup of hazelnuts roasted
  • 1 tsp Black mustard seed
  • 1 tsp Black sesame seeds
  • 1 tsp Smoked paprika powder
  • 1 cup of sweet peas
  • 1 tsp Cumin seeds
  • 1 tsp caraway seeds or fennel seeds
  • 1 1/2 cups basmati rice
  • 1/2 cup Black Emperor rice
  • Water for cooking rice.
  • Salt to taste.
  • Black pepper to taste
  • 1/2 tsp of turmeric power
  • 2 tbsp grated dry coconut raosted in oven until slightly brown

Instructions

1

Cubes of potato fried in coconut butter and set aside.

2

Sweet peas sauteed in sesame seed oil and set aside.

3

Hazelnuts sauteed until crunchy and set aside.

4

Grill grated coconut until slightly brown to bring out the rich aroma of coconut and set aside.

5

Cook both black and basmati rice separately and it takes both different time to cook.

6

Spread rice out on a tray to cool down to prevent the rice from sticking during sauteeing.

7

Saute all seeds in a pot with cooking butter or oil for few seconds, then add all spices, and stir for few more seconds.

8

Add the sweet peas, potatoes, and hazelnut and salt, giving a slight mix around.

9

Pour the mixture on to the tray and mix it up well. Garnish with grated coconut, and you have a fabulous dry stir fry risotto.

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