Kerala x Italy
Beetroot risotto with mustard seed tadka
A Kerala thoran tadka crackling over the pinkest risotto you have ever made.
45 minTime
16 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original575kcalsame
16 gproteinsame
5 gfibresame
45minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Blend half the grated beetroot with 1/2 cup of the stock until smooth. Keep the rest of the stock hot on low heat.
- 2Melt the butter in a wide heavy pan on medium heat. Cook onion and garlic for 5 minutes, add the grated beetroot for 3 minutes, then the rice for 2 minutes.
- 3Add the stock a ladle at a time on medium heat, stirring often, for 15 minutes. Stir in the beet puree and cook 3 minutes more.
- 4Off the heat, beat in parmesan, lemon juice and salt. Cover and rest 2 minutes.
- 5Heat the coconut oil in a small pan on medium heat. Add mustard seeds; when they pop, add urad dal, chillies and curry leaves, then the coconut for 1 minute.
Serve it like this
Spread the magenta risotto on a white plate, dot with crumbled goat cheese and spoon the crackling coconut tadka in a line across the middle.
