Curry Risotto Recipe
- 1 cup rice
- 1 medium-large potato
- 4 cups water (divided)
- 2 tablespoons vegetable oil
- Lemon juice of 1 medium lemon
- 1 tablespoon onion powder
- 2 teaspoon curry powder
- 1 teaspoon chili powder
- 1 teaspoon allspice
- 1 bay leaf
- 1 pinch salt (to taste)
Peel and finely chop potatoes, toss into pot, and add 1 cup of water.
Bring it to the boil then let it simmer over low heat for 15-20 minutes.
Add the rest of the ingredients.
Bring to the boil and then stir around.
Leave it to cook over low heat for 25-30 minutes or until rice is mushy.
If after 30 minutes it isn’t done (fully cooked) add some more water (it depends on how ready it is, plus this is a risotto so a little water doesn’t do any harm).
Serve.
