Yellow risotto with fried garlic
accompanied by zucchini, Italian pepper and artichoke
A fusion of the typical creamy Italian rice dish with Indian spices. Find out how well the fried garlic goes with the basil and vegetables!
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Nice and quick!
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Gluten-free
Preparation time:
25 min.
Difficulty level:
Easy
Allergens:
milk, celery, soya
Utensils:
(Hand) blender
Ingredients
White round rice
Yellow pepper
Onion
Garlic
Turmeric powder
Curry powder
Dried chilli
Zucchini
Italian pepper
Artichoke hearts
Fresh basil
Plant-based margarine
Grana padano cheese
Vegetable broth
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2870
686
13
6
120
3
7
22
17
506
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Boil 750ml of water in a pot and dissolve the broth.
2.
Wash all the vegetables. To flavour the rice: finely chop the yellow pepper, onion and 1 clove of garlic. Heat 1 tablespoon of olive oil in a frying pan and add the turmeric, curry powder, 1/2 dried chilli without seeds and the vegetables. Season to taste and let it cook for 5 minutes. Add 2 tablespoons of water and cook it until the water has completely evaporated. Place the vegetable mixture in a mixing jar and blend it with a hand blender to a smooth paste. Set aside.
3.
Cut the zucchini and bell pepper into small cubes. Heat 1 tablespoon of olive oil in a pan and sauté the yellow mojo for a few seconds, then add the rice and sauté it for another 30 seconds. Add the hot broth and once it starts to boil, add the rest of the vegetables. Cook everything for about 15 minutes until the rice is tender. Add the margarine and shredded cheese at the last moment and mix it vigorously.
4.
For the fried garlic: cut 2 cloves of garlic into thin slices and sauté it in a pan with 2 tablespoons of oil. Once they start to brown, turn off the heat and place them on a plate.
5.
Use the same pan to brown the artichoke hearts for 2 minutes until golden brown. Set aside.
6.