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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

    Average Rating:

    2 Total Reviews

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    • on January 27, 2012

      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.

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    • on December 23, 2011

      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!

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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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