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Add a photoServings: 4
Ingredients
- 1 c. Lundberg California Arborio
- 1 Tbsp. Extra virgin extra virgin olive oil
- 1 sm onion, diced
- 1/2 c. dry white wine (optional)
- 5 c. chicken or possibly vegetarian broth
- 1 tsp Curry pwdr
- 2 tsp Thyme
- 1/4 c. dry sour cherries
- 1 Tbsp. Warm mango chutney
- 1/4 c. cream
- 1/2 c. grated Parmesan cheese
Directions
- Simmer broth in saucepan. In deep thick-walled pot heated to medium-warm, add in extra virgin olive oil. Add in onion and saute/fry till onion is translucent/soft. Add in rice and stir till grains are coated. Add in curry and thyme, stir, then quickly add in wine and stir till wine is absorbed. Add in broth 1 c. at a time, stirring continuously, till each c. is absorbed. Cook time is about 20 min. Add in sour cherries, cream, chutney, and cheese stirring gently.
- Cook another 5 min. Serve.
- Makes about 4 c. of rice.
- While this combination of flavors may sound unusual, it provides a very elegant risotto with an East Indian flair. You may substitute dry cranberries for dry cherries. Combined with the spicy curry and the sweet-sour-warm chutney, this risotto creates a taste sensation!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 4 servings | |
| Calories 583 | |
| Calories from Fat 361 | 62% |
| Total Fat 40.28g | 50% |
| Saturated Fat 13.14g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 341mg | 14% |
| Potassium 493mg | 14% |
| Total Carbs 5.0g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.8g | 1% |
| Protein 43.01g | 69% |
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