Tired of fussing over the stove while trying in vain to create the perfect risotto? I certainly was. And to be honest, after several stove-top attempts, where I felt like my arm was going to fall off, I still found the results quite lackluster. But, I’ve got an easy solution and a recipe for baked curry risotto that is even weeknight worthy!
A few weeks ago I received a challenge from Cans Get You Cooking and Safeway / Albertsons to come up with a unique fast and simple weeknight meal that used at least two canned goods. Well I saw their two canned goods, raised them another two and made it a 100% pantry (or “cantry”!) optional recipe. I love a good challenge.
That picture includes everything in this baked curry risotto except the two optional ingredients (cayenne and lime) and salt and pepper. To make, I simply stir (okay, the recipe isn’t completely no stir, there are two very quick stirs, but that is it) the coconut milk (full fat – don’t skimp on this!), stock, rice, curry, salt, pepper, and those optional ingredients right in your pot (I use a Revolution 9-inch Round Dutch Oven – as seen in Williams-Sonoma – it’s non-stick, non-toxic and works like a dream for recipes like this) …
Cover, bake, and give it that second quick stir. There will be a little liquid left on the top once it is fully baked, but that’s a good thing. When you stir it in, you get a nice creamy rice result.
It’s a little hard to tell in these last two pictures how perfectly rich, creamy (yes, it is naturally dairy-free, too!) and al dente this baked curry risotto really is, as the liquid settled a bit while I was setting up to take these pictures. A delay that you shouldn’t have in your home, and nothing that another quick stir can’t resolve.
Time to dig into some baked curry risotto, don’t you think? I went with O Organics canned peas, Safeway Kitchens canned carrots and O Organics canned chickpeas as my add-ins, but feel free to adapt to your mood and your “cantry“!
Special Diet Notes: Baked Curry Risotto
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, optionally vegan / plant-based and optionally vegetarian.
- 1½ cups full-fat canned coconut milk
- 1 cup vegetable stock
- 1 cup Arborio rice
- 2 to 3 teaspoons curry powder, to taste
- ½ tablespoon lime juice (optional)
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- Pinch cayenne pepper (optional)
- 1 cup canned chickpeas, cubed tempeh, or pre-cooked chopped chicken
- ¾ cup drained canned sliced carrots
- ½ cup drained canned peas
- Preheat your oven to 350ºF and grease a large Dutch oven or line a 9x13-inch baking dish with aluminum foil.
- Combine the coconut milk, stock, rice, lime juice, curry powder (2 teaspoons for quite mild, 3 teaspoons for potent; we like 2½), ½ teaspoon salt, black pepper, and cayenne pepper, if using, in the prepared pot or baking dish.
- Cover the pot with the lid or the lined baking dish tightly with a second sheet of aluminum foil.
- Bake for 30 minutes, or until creamy and tender, but still al dente. You will still see some liquid on the surface.
- Add the chickpeas or chicken, carrots and peas. Taste test, and adjust seasonings, if desired.
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This is a sponsored conversation written by me on behalf of Albertsons & Safeway. The opinions and text are all mine.
