Inspired by the flavors of Southern India, this healthful menu of risotto and tofu is extremely satisfying.
JUST BECAUSE DINNER IS GOOD FOR you doesn’t mean it has to lack flavor.If you only think of risotto as an Italian dish, this light version,inspired by the flavors of Southern India, is every bit as pleasing and tasty. Cooking it with lite coconut milk reduces calories and fat, but it also prevents the risotto from curdling as the fuller fat variety can do. Then, stay true to the Indian theme by spicing the rice with ginger, jalapeño, curry powder, and red pepper flakes. Finish off this meal with Coconut-Crusted Tofu that’s perfect for soaking up all the flavors.
Makes 6 servings (about 6 cups) Total time: 45 minutes
2 cups low-sodium vegetable broth
1 can lite coconut milk (14 oz.)
1/2 cup diced yellow or orange bell pepper
1/4 cup diced onion
2 tsp. each minced fresh garlic, fresh ginger, and jalapeño
3 Tbsp. olive oil
11/2 cups dry Arborio rice
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