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Curry risotto with fruit

updated

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Ingredients for 4 servings:

  • 500 g risotto rice
  • 2 tbsp olive oil
  • 250 ml white wine
  • 750 ml vegetable stock
  • 250 ml pineapple juice
  • 1 can pineapple
  • 1 apple
  • 1 banana(s)
  • 3 tbsp curry powder
  • salt and pepper
  • chili powder
  • Paprika powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian

Sauté the risotto rice in olive oil and deglaze with white wine. Gradually add the pineapple juice and vegetable stock and simmer gently. Cut the apple and banana into 1 cm cubes and strain the pineapple (the remaining juice can be used in advance). Add the curry powder and remaining spices to the risotto. Fold in the fruit and simmer the risotto until soft.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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