Name: Indian-Italian Curry Risotto with Spiced Cashew Crunch
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup arborio rice; 3 cups low-sodium vegetable broth, kept warm; 1 tbsp ghee or olive oil; 1 small yellow onion, finely diced; 2 cloves garlic, minced; 1-inch piece fresh ginger, peeled and minced; 1 green chili, seeded and finely chopped (optional); 1 tsp cumin seeds; 1/2 tsp mustard seeds; 1/2 tsp turmeric powder; 1/2 tsp ground coriander; 1/2 tsp garam masala; 1/2 tsp salt (plus more to taste); 1/4 cup canned coconut milk; 1/2 cup cherry tomatoes, halved; 1/2 cup green peas (fresh or frozen); 1/4 cup roasted cashews, roughly chopped (no walnuts); 1 tbsp golden raisins; 1 tbsp fresh cilantro, chopped; Zest of 1 lemon; Juice of 1/2 lemon; Microgreens or edible flowers (for garnish, optional)

Indian-Italian Curry Risotto with Spiced Cashew Crunch

Peter

This Indian-Italian Curry Risotto is a vibrant fusion of two beloved cuisines, combining the creamy texture of classic risotto with the bold, aromatic spices of Indian curry. Toasted whole spices at the start infuse the rice with a deep, warming flavor, while a swirl of coconut milk at the end adds richness and a subtle sweetness. Golden raisins and peas offer pops of sweetness and color, and a final flourish of spiced cashew crunch and fresh herbs brings brightness and texture. Perfect for a sunny California evening, this dish is both comforting and contemporary, ideal for sharing with friends or family.

Ingredients

Instructions

Heat ghee or olive oil in a wide, heavy-bottomed pan over medium heat. Add cumin seeds and mustard seeds; let them sizzle and pop for 30 seconds.
Add diced onion, and sauté until translucent, 3-4 minutes. Stir in garlic, ginger, and green chili; cook until fragrant, 1-2 minutes.
Add arborio rice and toast gently, stirring, for 2 minutes until grains are glossy and coated with oil and aromatics.
Sprinkle in turmeric, ground coriander, and garam masala. Stir well to coat the rice in spices.
Begin adding warm vegetable broth one ladle at a time, stirring constantly. Allow each addition to absorb before adding more. Continue until rice is creamy and al dente, about 18-20 minutes.
Midway through cooking, stir in cherry tomatoes, green peas, and golden raisins. Reserve a handful of peas for topping if desired.
When the rice is nearly done, stir in coconut milk, salt, lemon zest, and juice. Adjust seasoning to taste.
In a small skillet, toast chopped cashews in a dry pan until golden and fragrant, about 2 minutes. Set aside for garnish.
Serve risotto in shallow bowls. Top with toasted cashews, reserved peas, fresh cilantro, and, if using, microgreens or edible flowers for a vibrant finish.