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    You are in: Home / Recipes / Cumin and Curry Leaf Creamy Risotto Recipe
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    Cumin and Curry Leaf Creamy Risotto

    Cumin and Curry Leaf Creamy Risotto. Photo by FLKeysJen

    1/2 Photos of Cumin and Curry Leaf Creamy Risotto

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    jo_mama's Note:

    I love Indian food flavors, especially curry leaves and cumin seeds. This recipe is a result of my endeavor to have more delicious, fulfilling, whole protein recipes at hand. Modify to fit your tastes (e.g. swap coconut milk for milk?), and enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Prepare for the milk to be warmed through either in a saucepan on the stove or in the microwave.
    2. 2
      In a large pot over medium heat, add the grapeseed oil, sesame oil, curry leaves and green chilies, and saute for about 2 minutes until it sizzles. Add the cumin seeds and mustard seeds and allow to cook for another 2 to 3 minutes. Watch closely--don't allow it to burn.
    3. 3
      Add the onions, mushrooms, and carrots to the pot. Lightly salt. Saute until onions are translucent. Do not allow to burn.
    4. 4
      Add rice to the pot. Stir well to combine. Saute mixture for a few minutes until all liquid is absorbed. Adjust heat to medium-low.
    5. 5
      Begin adding milk, a little at a time (1/4 - 1/2 cup or so), stirring constantly. Add milk in small amounts for about 20 minutes until rice has absorbed enough moisture to adequately cook through. If you have added all 4 cups of milk and your rice is still not cooked, continue, adding water. Taste and adjust salt. Stir in drained, rinsed chickpeas.
    6. 6
      Serve to suit your tastes--perhaps topped with chopped cilantro, chopped fresh onions, tomatoes, cucumber, yogurt, raita, etc.

    Browse Our Top Rice Recipes

    Ratings & Reviews:

    • on January 27, 2012

      55

      I knew I would love the curry leaves in this (and I did!), so I doubled them. I used the amount of seeds in the recipe, which was fine for me - you just have to have the expectation that this is more of an Indian dish than a risotto dish. I also used more liquid and saved the sesame oil for the table. We were glad, since it didn't really match the dish for us. I thought this was a super tasty Indian dish, with a different sort of flair.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 23, 2011

      45

      I have been shying away from making risotto since I see the contestants on Top Chef always blow it, but this turned out super CREAMY and DELICIOUS with absolutely no butter...amazing. I didn't have milk so used half coconut milk and half almond milk. This deserves five stars if you can update the amount of seeds (very aggressive-maybe give a range) and increase the cooking time and amount of milk. This took way longer but was worth the wait. Thank you for creating this delicious, healthy dish!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cumin and Curry Leaf Creamy Risotto

    Serving Size: 1 (324 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 386.3
     
    Calories from Fat 86
    22%
    Total Fat 9.5 g
    14%
    Saturated Fat 3.3 g
    16%
    Cholesterol 17.0 mg
    5%
    Sodium 248.9 mg
    10%
    Total Carbohydrate 63.8 g
    21%
    Dietary Fiber 5.6 g
    22%
    Sugars 3.8 g
    15%
    Protein 11.9 g
    23%

    The following items or measurements are not included:

    curry leaves

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