Curried Risotto with Squash Blossoms
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Serves: Serves 2-4
 
Ingredients
  • 1 tbl grapeseed oil
  • 1 medium white onion diced
  • 2 cloves garlic minced
  • 2 medium carrots chopped into coins
  • 1 tsp minced lemongrass
  • 1 cup aborio rice
  • 1 tsp turmeric
  • ¼ tsp coriander
  • ¼ tsp chili powder
  • ¼ tsp garam masala
  • ¼ cup shredded coconut
  • ½ cup white wine
  • 1 cup unsweetened coconut milk
  • 2 cups heated vegetable stock
  • 8-12 squash blossoms, stamens removed
  • dab of grapeseed oil
  • ¼ tsp cumin
Instructions
  1. To begin: Heat grapeseed oil in a large pot and cook onion and carrot until translucent and softened. Add garlic and lemongrass and heat until fragrant.
  2. And then: Add aborio rice and toast until coated with oil. Add turmeric, coriander, chili powder, garam, and coconut and stir into rice and vegetable mixture.
  3. Risotto: Add wine to pot and stir slowly until absorbed by the rice. Repeat this process with the coconut milk. Once absorbed, slowly add the heated vegetable stock - one cup at a time, making sure to give the rice time to adjust. Reduce heat/remove from heat once rice has cooked.
  4. Squash blossoms: Add squash blossoms to a small saute pan with a dab of oil and cumin and heat.
  5. Bowl: Serve risotto garnished with squash blossoms and coriander.
Recipe by Rooting The Sun at https://rootingthesun.com/curried-risotto-with-squash-blossoms/