Dec 12 Curry Risotto with Chilies & Toasted Peanuts

Ingredients

• 31/2 cups (875 mL) vegetable broth
• 1 tbsp (15 mL) olive oil
• 1 tbsp (15 mL) butter
• 1 onion, diced
• 1 tbsp (15 mL) minced fresh ginger root
• 1 red cayenne pepper, stemmed, seeded and minced
• 4 cloves garlic, minced
• 11/2 tbsp (22 mL) curry powder (or more to taste)
• 1 cup (250 mL) Arborio rice
• 1/4 cup (60 mL) dried cherries
• 1/2 cup (125 mL) coconut milk
• Salt and pepper
• Peach chutney
• 1/2 cup (125 mL) peanuts, toasted and chopped

Directions

Place stock into a pot and bring to a gentle simmer. In a separate pot, bring coconut milk to a gentle simmer. In a large, heavy saucepan set over medium heat, melt butter with oil. Add onion and cook until softened but not beginning to brown. Add ginger, garlic, curry powder, chile and rice to pan, cooking for another 3 minutes, stirring often. Add 3/4 cup of stock to pan and continue to cook until liquid has been absorbed, stirring often. Repeat with remaining stock. When there’s 3/4 cup stock remaining, add cherries and coconut milk to rice, stirring often, until coconut milk is absorbed. Test risotto to see if it’s al dente; add remaining stock if the rice is not soft enough. Season with salt and pepper to taste. Divide equally among 4 plates and garnish with a dollop of chutney and peanuts.

Serves 4

Credit: Brandon Boone