Coconut Curry Risotto

Ingredients

• 200 g Arborio rice
• 200 ml Coconut milk
• 1 tsp Mustard seeds
• 5 leaves Curry leaves
• 1 Small onion, finely chopped
• 1 Garlic clove, minced
• 1 tbsp Vegetable oil
• 0.5 tsp Salt

Instructions

1. 1

   Heat the oil in a saucepan over medium heat; add mustard seeds and let them pop, then add curry leaves, onion, and garlic, sautéing until softened (about 4 minutes).

2. 2

   Stir in the Arborio rice, coating it with the aromatics for 1 minute, then pour in the coconut milk and add salt; bring to a gentle boil.

3. 3

   Reduce heat to low and simmer, stirring occasionally, until the rice is tender and the mixture is creamy, about 15-18 minutes.

4. 4

   Remove from heat, let stand for 2 minutes, then serve hot.