Turmeric risotto
- Gluten Free
- Vegetarian
- Energy Kcal 457
- Carbohydrates g 75.9
- of which sugars g 3.9
- Protein g 10.1
- Fats g 12.2
- of which saturated fat g 6.96
- Fiber g 1.8
- Cholesterol mg 34
- Sodium mg 1006
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 30 min
- Serving: 4
- Cost: Average
PRESENTATION
Turmeric risotto is really a standout dish from Northern Italy, known for its golden hue and earthy, punchy flavor. And look, in places like Lombardy, they use fresh turmeric root, which really really makes it shine. It's not your typical risotto. Fresh turmeric gives the rice a bright look and adds those well-known antioxidant and anti-inflammatory benefits. Pretty awesome. It's amazing how a simple ingredient can transform classic rice into something so lively. With every bite, you get gentle warmth and a tender texture that feels both comforting and special.
So here's the thing, as far as an easy turmeric risotto recipe goes, this one keeps things simple but never dull. The combo of moist rice and subtle spice works beautifully, whether it's a weeknight meal or a dinner with friends. Seriously, some say this turmeric risotto is like golden milk because of its color and unique taste, but you enjoy those flavors in a totally different way here. I mean, many people like adding a sprinkle of grated Parmigiano-Reggiano or folding in some seasonal vegetables for a healthy turmeric risotto that still feels rich. It's this Northern Italian trick to keep things both creamy and light. You know, never feeling weighed down.
Local cooks? They often keep flavors simple, letting the turmeric's slightly peppery bite shine. Bringing a big bowl of this tangy rice to the table is always a treat. Honestly, its color is hard to beat. For anyone looking for a turmeric rice dish that's both quick and a bit out of the ordinary, this turmeric risotto with vegetables is a perfect blend of old and new. It beautifully combines wellness, comfort and a touch of Italian style all in one meal, making it a fantastic choice for those who appreciate both taste and health benefits. Whether you're already familiar with Italian cuisine or just diving in for the first time, this dish is sure to impress and satisfy. Pretty much.
You might also like:
- INGREDIENTS
- Carnaroli rice 1 ½ cup (300 g)
- Fresh turmeric 4.2 oz (120 g) - to clean
- White onions ½ cup (60 g)
- Vegetable broth 4 ¼ cups (1 l)
- White wine 1.3 tbsp (20 g)
- Butter 3 tbsp (40 g)
- Parmigiano Reggiano PDO cheese 1.5 oz (40 g) - to grate
- Chives to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Turmeric risotto
To prepare the turmeric risotto, first make the Vegetable broth by following the recipe on our site; you will need about a quart. Now peel and finely chop the onion 1, then wash and dry the fresh turmeric. Peel the turmeric, taking care to wear disposable food gloves because fresh turmeric tends to stain a lot 2. Cut it into cubes about a quarter inch thick (or even smaller pieces if you prefer) 3: you'll need about 2.2 oz of cleaned turmeric.
Melt the butter in a saucepan, add the chopped onion 4 and diced turmeric 5 and let them stew over medium-low heat for about 10 minutes, using a ladle of hot broth to prevent it from drying out too much 6.
When the onion has softened, add the rice 7 and toast it for a few minutes until it turns transparent. Deglaze with the white wine 8 and let it evaporate completely, then continue cooking the rice by adding a ladle of hot broth at a time 9 and stirring often.
When the rice is cooked, turn off the heat and add the grated Parmesan 10, butter 11, and chopped chives 12,
mix well to combine everything 13 and finally, pepper to taste 14: your turmeric risotto is ready to be enjoyed 15!