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Turmeric risotto recipe

Turmeric risotto recipe

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  • Recipes
  • Dish type
  • Main course
  • Risotto

Just a teaspoon turmeric lends this side dish risotto a lot of flavour and colour.

1 person made this

IngredientsServes: 4

  • 330g arborio rice
  • 1 small onion, minced
  • 50g butter
  • 250ml dry white wine
  • 1L vegetable stock
  • 50g freshly grated Parmesan cheese
  • 1 level teaspoon ground turmeric
  • salt and pepper

MethodPrep:2min ›Cook:20min ›Ready in:22min

  1. Melt half of the butter in a saucepan and fry the onion till translucent. Add rice and stir till is becomes glassy and has a nutty smell.
  2. Add wine and cook, stirring, till it has evaporated.
  3. Gradually add the hot stock, about half a cup at a time, once the previously added stock has been absorbed. Stir constantly so it does not burn, till the rice is soft and creamy, about 15 minutes. About halfway, add salt, pepper and turmeric.
  4. Sir in Parmesan cheese and the remaining butter and serve at once.


Stir fry some veg of your choice and serve on top of risotto.

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Reviews & ratingsAverage global rating:(1)

Easy Green Risotto Recipe

Heat the oil in a large pan and add the diced onion and crushed garlic – cook for around 5 minutes on a medium heat until the onions are soft (make sure you keep stirring to avoid burning your garlic). Once soft, add your butter if you want to make your risotto extra rich.

Add the rice to the pan and start ladling in hot vegetable stock. Keep stirring for 2 minutes.

Chop your asparagus into small pieces (include the stalk and tips) and add to the pan with the mange tout. Turn the heat down slightly and keep adding ladles of stock to the rice and veg for around 20-25 minutes. As the rice absorbs the water, keep adding more.

As the stock starts to run out, add your spinach to the pan and stir it in. After 2 minutes, the leaves will have wilted. Season with salt and black pepper.

Just before all of your stock has been absorbed by the rice, turn the heat off completely and allow to simmer for 1 minute. As the rice absorbs the last of your stock, stir in the crème fraiche, parmesan and a squeeze of lemon juice.

Chop your fresh mint and stir into the risotto. Dip your spoon in, assess the flavour and add more seasoning to suit your taste. Leave in the pan until the crème fraiche has been suitably mixed in and the risotto is lovely and creamy.

Serve it up and add a bit of extra parmesan on top if you’re feeling wild!

Turmeric risotto recipe - Recipes

Risotto with saffron, is also known as “Risotto alla milanese”, being the staple food of the city of Milan in Italy.
Legends about this risotto date back to the Middle Ages, when it is told that Sicilian merchants would travel all the way north to Milan, bringing spices along for trade. They would cook steamed rice adding saffron for color and flavor.
It was not until the 17th century that the real Risotto alla milanese is cooked in the kitchens of affluent families in Milan. The rice would be prepared with butter, saffron, cinnamon and 6 egg yolks “to give the rice a nice yellow color” (yes, no kidding, 6 egg yolks).
That recipe evolved over the centuries to become the current version we all know: rice cooked with onion, white wine, stock and saffron.
Today, keeping the original recipe in mind, we’re going to tweak it, and make an healthier version of this risotto.

First off we’re going to use brown rice instead of white rice. I used brown arborio rice but Japanese short grain brown rice works perfectly too. Remember that brown rice takes twice the time to cook than white rice, but we know that it’s so much better for us, don’t we? So it’s worth the extra work.
Also, we’re using some fresh ginger together with the onion. It adds a bit of spiciness that works really well plus it brings a whole range of health benefits with it.
Finally, we’re not just using saffron, but also a good amount of turmeric. This spice is a health wonder so good for us. There’s never enough turmeric in your life.
The rest stays: white wine, vegetable stock and Parmesan cheese.
I’m sure you’re going to love this version of Risotto alla milanese. Give it a try!

Saffron Brown Rice Risotto With Ginger and Turmeric Print this recipe!

Serves 4

1 cup / 7 oz / 200 gr brown rice (arborio or Japanese short grain)
1 tablespoon olive oil
½ onion, finely chopped
1 teaspoon fresh ginger, finely chopped
½ cup / 125 ml white wine
large pinch of saffron
½ teaspoon turmeric
2 cups / 500 ml vegetable stock
black pepper to taste
¼ cup grated Parmigiano Reggiano (optional)
1 tablespoon butter (optional)

Bring stock to a low simmer in a medium pot. Season well and turn the heat low.
Heat the oil in a large nonstick frying pan or wide, heavy saucepan and add the onion and ginger. Cook, stirring, until the onion begins to soften, about 3 minutes. Add the rice. Cook, stirring, until the grains of rice separate and beginning to crackle, about 3 minutes.
Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble but not too quickly. You want some of the flavor to cook into the rice before it evaporates.
When the wine has just about evaporated, stir in a ladleful or two of the simmering stock (around ½ cup), enough to just cover the rice, together with the saffron and the turmeric.
Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry, until the rice is cooked, 40 minutes or so. It’s brown rice so it’s going to be a little bit crunchy on the outside but make sure that it’s not too hard in the middle.
When the rice is cooked, add a generous amount of freshly ground pepper. If you're an omnivore, stir in the Parmesan, butter, and little bit more of stock. Remove from the heat. Cover and let sit for 2 minutes before serving.

Turmeric Dill Risotto

My friend gave me a jar of good quality turmeric for Christmas and it really is a far cry from the commercial turmeric I’ve purchased in the past. The potency is smooth and bright without being metallic. The variety is called Pragati turmeric and it is ethically sourced from a fourth generation farm in Andhra Pradesh.

I’ve had the flavors of Chả Cá on my mind which was the inspiration for this risotto recipe. Chả Cá is a Vietnamese dish of grilled fish that is prepared with turmeric and fresh dill.


Yields: 8 servings

  • 3 tbsp coconut oil
  • 1 medium shallot
  • 6 cloves garlic
  • 4 tbsp white miso paste
  • 10 cups vegetable stock*
  • 3 cups arborio rice
  • 2 tsp turmeric
  • 1 1/2 cups white wine, sake or mirin
  • 1 lemon, zest and juice
  • 1 tbsp fish sauce
  • 1 (13.5) oz can coconut milk
  • 1/2 bunch dill – washed of all grit (I like to dunk it a few times in cold water and shake it off)

*you can use a mix of vegetable stock + water, or even all water if no stock is available


Heat coconut oil in a stock pot over medium heat.

Mince shallot and garlic and saute for 3-4 minutes.

In a separate pot, add vegetable stock and whisk in miso. Bring to a very low simmer and leave on burner next to stock pot.

Add rice and turmeric to shallot/garlic and saute 2 minutes. Add white wine and cook, stiring until all wine has evaporated, approx. 4 minutes.

Now for risotto cooking part…

Using a ladle or one cup measuring cup add hot miso stock 2 ladles/2 cupfuls at a time to risotto, stirring every 1-2 minutes until almost all liquid has evaporated. Repeat 4x more until all stock is used. This process will take 20-25 minutes. When you add the last 2 cups of stock, also stir in fish sauce and coconut milk and cook, stirring, for 5 minutes to finish. Remove from heat. Risotto should be creamy with an al dente chewy bite.

To finish, chop dill and stir in with lemon zest, lemon juice. Season with salt and pepper to taste.

Cider Glazed Pork Medallions with Turmeric Risotto

Cider glazed pork loin with sautéed apples over creamy turmeric-spiced risotto. This flavor-forward meal is brimming with noteworthy nutrition and cozy Fall flavors. Add it to your weeknight or date-night menu this week for a 5-star treat.I’m feelin’ it, guys. The littleee bit of September air that’s creeping into ridiculously humid days. Luckily, the leaves have already started to change color in Birmingham so in the early wake of the morning and on midday drives down winding canopy roads, it actually feels like Fall is approaching.

My latest farmers market trip resulted in an exorbitant amount of fresh, crispy apples. Everything from Golden Delicious and Honeycrisp to Jonathan and Ambrosia apples, all of which are currently at the peak of their season. We’ve been caramelizing the heck of out apples for both pancake and yogurt toppings, as well as for savory dishes such as this. I’ve always loved the combination of pork and apples in the early months of Fall. Especially paired with earthy herbs such as thyme, sage and oregano. Growing up, my mom would always serve pork roasts with applesauce around the holidays and it’s one of the meals I always looked forward to. I mean, it’s rare for me NOT to look forward to a meal, but this one especially sticks out.

Just when I thought the apple + pork combo couldn’t get much better, I paired it with creamy turmeric-spiced risotto and my world was forever changed. Known for it’s beautiful orange hue and quintessential spice in curry, turmeric may be one of the healthiest seasonings in your arsenal. This powerful spice continues to surprise us with its wide-ranging health benefits and has actually been used for medicinal purposes for thousands of years.

Curcumin, the compound in turmeric responsible for the bright orange hue, is behind a whole host of health benefits attributed to the spice. This compound has proven antioxidant and anti-inflammatory compounds that have been shown to have a positive impact on blood sugar control, joint pain and arthritis, cognition, digestion and oxidative stress.

Turmeric adds wonderful notes of warm, herbal and slightly citrusy flavor to recipes. In addition to risotto, trying adding a pinch to egg scrambles or frittatas, roasted veggies, quinoa, soups, smoothies and tea for an extra boost of noteworthy nutrition.This meal is fancy enough for date-night in or dinner parties with friends, yet simple enough for weeknight cooking. It is light and fragrant, yet substantial and satiating. Paired with a simple side salad and a glass of vino, you will feel like you’re dining at a 5-star restaurant right in the comfort of your own home.

Also, did I mention we cook both the pork AND risotto in beer? You can’t beat the rich depth of flavor and subtle sweetness a cider beer adds. You could also choose to add a pumpkin-flavored brew instead, because ’tis the season!

I’m telling you guys, this meal is an absolute must!!If you make this recipe, be sure to snap a photo and tag #dishingouthealth so I can see your beautiful creations!

Turmeric Leek Vegan Risotto This Turmeric Leek Vegan Risotto is a great winter meal when your fridge is running low on ingredients! Gluten-free and Vegan. Hello lovelies, and happy December to you! I can’t believe we’re in the finishing days of this years. 2018 just flew right by in a blink. Do you also have the same feeling? We have been crazy busy the past … well, months really. And it also shows in our kitchen, as I barely have time to shop anymore! I am grateful for the fresh vegetables I can get occasionally from our parents and also, that the nearest Hofer store is just 5 minutes away! Alas, with our fridge nearly empty, sometimes I have to get creative while cooking. It’s for occasions like this that meals such as this Turmeric Leek Vegan Risotto come in handy. To make this gluten-free Turmeric Leek Vegan Risotto all you really need are a few staples, that most of us usually have. Some spring onions (or regular onion will work just as fine!), couple cloves of garlic, a carrot, some leeks. A cup or two of risotto rice (we like to use St. Andrea or Arborio), and then some spices and frozen peas. But really, toss in there any kind of wilting vegetables you may have laying around. Ready to get cooking? Here’s the recipe for you: (and now I’m off to the store to stock up for the weekend) What is Turmeric Rice?

Turmeric rice, also known as yellow rice, is made in various cuisines around the globe but calls for different ingredients and processes depending on the region.

The yellow color of the rice stems from using naturally-colored spices including annatto, saffron, and turmeric, which are used interchangeably to give white rice its vibrant color.

The spices and aromatics used in turmeric rice truly elevates the plain, white rice to have incredible and highly addictive flavors, but versatile enough that you can serve it alongside a million different recipes, and makes for a healthier alternative to pasta or bread.

I first fell in love with turmeric rice on my frequent visits to one of our local Middle Eastern restaurants, where a generous bed of shawarma rice was served to complement the meat and vegetables in which for me, the rice truly elevated the dish to the next level.

This garlic turmeric rice is not exclusive to one type of cuisine but derived from many of my experiences with this dish to create the most simple and flavorful rice that you can make using just one pot.

1. Creamy Mushroom Vegan Risotto

This rich and Creamy Mushroom Vegan Risotto by Hannah Sunderani brings all the umami flavor. It’s simple enough to make for a mid-week dinner, yet decadent enough for entertaining.

The benefits of quinoa

Quinoa is a super versatile grain (officially a seed) that can be served hot or cold for a salad. It’s a great plant-based protein, and has approximately 4.4g per 100g (depending on whether you use white quinoa or mixed tri-color blend).

As well as being a source of protein, quinoa is also a source of fibre, magnesium, iron and a small amount of omega-3 fatty acids (Healthline). According to Healthline, ‘NASA scientists have been looking at it as a suitable crop to be grown in outer space, mostly based on its high nutrient content, ease of use and simplicity of growing it’ (!). It must be good then!

Tips for making the perfect crispy crackers

  • The consistency of the dough: Flour, water, even altitude matter when making the dough, so it&rsquos best to trust your instincts a bit when making the dough. Add water until you can make a smooth dough. If you&rsquore not sure, it&rsquos best to make it too wet than too dry, you can always work more flour into the dough while rolling out the crackers. A wetter dough is easier to roll out than one that is hard and crumbly.
  • The cracker thickness: Roll out the dough as thin and as even as possible. This ensures even baking! If they are not thin enough, they will be rather chewy than crispy. The best way to do this is to roll out the dough on a lightly floured parchment paper, cut them, and then carefully pull the parchment paper with the crackers onto the baking sheet. It also helps if you take your time rolling out the dough..sometimes it looks like it doesn&rsquot get any thinner. Then I walk away for one minute and come back..then the dough has relaxed a bit and can be rolled out easier and thinner.
  • Rolling pin: A proper rolling pin helps a lot with rolling the dough evenly. It works best with a large rolling pin with rotating handles.
  • Baking times: All ovens are different. Keep a close eye on them if you make them the first time. If a few of them start to puff up a bit, that&rsquos a good sign! They should get slightly golden/brown. If you&rsquore not sure, they should be crispy to the touch.

Just look at that beautiful golden color! I&rsquom more than happy with how they turned out. If you&rsquore a turmeric-fan, I&rsquom sure you will love these! These are not only great for dipping, they also make an ideal addition to soup or risotto.