Spiced Almond Risotto

AuthorJean BuchananDifficultyBeginner

Yields1 Serving

 3 tbs oil
 1 onion, peeled and chopped
 1 clove garlic crushed
 175g long grain brown rice, washed and drained
 3 sticks celery
 1 tsp cinnamon
 1 tsp ground coriander
 1 tsp fresh root ginger, grated
 570ml boiling water
 50g sultanas
 110g mushrooms, wiped and sliced
 1 red pepper, de-seeded and cut into strips
 110g blanched almonds
 Salt and freshly ground black pepper
 
 Wedges of lemon with the edges dipped in paprika to garnish

1

Heat the oil in a pan, then add the chopped onion, garlic and drained rice. Fry for 5 minutes turning the mixture over well.

2

Slice the celery diagonally and add it to the pan with the spices and fry for 2-3 minutes.

3

Pour over the boiling water and then add the sutanas, mushrooms, red pepper and almonds (either left whole or roughly chopped).

4

Bring to the boil, cover and simmer for 40 minutes or until the rice is cooked.

5

All the water should by then have been absorbed, but check the risotto constantly during the last 10 minutes of cooking. Season well and serve hot.

6
7

Serve with steamed green vegetables and salad. Also delicious with Gado-Gado sauce.

Ingredients

 3 tbs oil
 1 onion, peeled and chopped
 1 clove garlic crushed
 175g long grain brown rice, washed and drained
 3 sticks celery
 1 tsp cinnamon
 1 tsp ground coriander
 1 tsp fresh root ginger, grated
 570ml boiling water
 50g sultanas
 110g mushrooms, wiped and sliced
 1 red pepper, de-seeded and cut into strips
 110g blanched almonds
 Salt and freshly ground black pepper
 
 Wedges of lemon with the edges dipped in paprika to garnish

Directions

1

Heat the oil in a pan, then add the chopped onion, garlic and drained rice. Fry for 5 minutes turning the mixture over well.

2

Slice the celery diagonally and add it to the pan with the spices and fry for 2-3 minutes.

3

Pour over the boiling water and then add the sutanas, mushrooms, red pepper and almonds (either left whole or roughly chopped).

4

Bring to the boil, cover and simmer for 40 minutes or until the rice is cooked.

5

All the water should by then have been absorbed, but check the risotto constantly during the last 10 minutes of cooking. Season well and serve hot.

6
7

Serve with steamed green vegetables and salad. Also delicious with Gado-Gado sauce.

Spiced Almond Risotto

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