This is an interesting twist on the classic risotto dish. I added some turmeric powder and cashew nuts to add some crunchy texture. Worked perfect and will experiment some more with this classic rise side dish.
Ingredients
1 cup risotto rice
1 cup snow peas (I used frozen)
2 cups water
1 teaspoon turmeric powder
Salt to taste
2 teaspoons olive oil
Prep Instructions
Heat upĀ olive oil in a skillet, add rice and fry it for 2-3 minutes on high heat.
Add 2 cups of water, turmeric powder and salt. Mix well and bring to boil.
Set the heat to low and simmer for 20-25 minutes until you reach the right rice consistency. I prefer slightly under-cooked consistency than over-cooked.
You may want to mix the rice while cooking every now and then.
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