Last night I grilled a marinated pork tenderloin and it….was….wonderful! There was some left over for us to have tonight so I made some risotto as my way of making leftovers a bit more exciting.
I have made many versions of this including ranch risotto, pea risotto, and more. Tonight I made Indian spice risotto with turmeric, garam masala, paprika, and chili powder so it is more yellow than traditional risotto but I have never been one to follow traditional cooking.
¼ c. olive oil 1 c. chopped onion
2 minced garlic cloves
1 c. dry risotto or arborio rice
1 c. white wine 1 c. chicken stock
1 c. milk Peas
¾ tsp turmeric ¾ tsp garam masala
¾ tsp paprikia ¾ tsp chili powder.
Sauté the onion and garlic in olive oil for 5 minutes. Add the risotto and brown risotto in olive oil for 3-4 minutes.
Turn burner to low and add the wine. Stir.
When the wine is mostly absorbed, add the chicken stock.
Stir and when that is absorbed, add the milk. This will take approximately ½ hour. Stir the risotto occasionally.
Add the peas and spices. Serve when heated through.
This would have been great with minced ginger. The creamy risotto hit the spot!
Risotto is a small pasta, kind of like rice, that is creamy and takes on the flavors of the things you add with it. It is not as fast as pasta and takes more babysitting than rice, but it is d-e-l-i-c-i-o-u-s! I make it for my brother-in-law because I know how much he likes it. While it is not as easy as a frozen pizza, it is worth every bit of effort! It is so good that he bought some for himself and has decided to make it on his own.