Spicy Risotto Recipe

Directions GETTING READY 1. In a medium stock pot or saucepan, cover the rice with double the amount of water and soak for a minimum of 1 hour.

Just before cooking, drain the water from the rice using a sieve. Wash the rice under tap water and allow the water to drain.

MAKING 3. In a medium Dutch oven or a stock pot, heat oil on a medium flame.

Add chopped onion to the oil and sauté till lightly browned.

Add the washed and drained rice to the onion and sauté for 5 minutes.

Add the remaining vegetables and sauté for 1 minute.

Further add the meat and spices and sauté with the vegetables.

Pour in the measured boiling water, stir the mixture and bring to a boil.

Reduce the flame to low, cover the pot with a tight fitting lid and simmer the rice for 15 minutes until the rice and vegetables are tender. All the liquid should be absorbed. If using brown rice, simmer for 25 minutes.

. If there is water, but the rice is cooked, uncover the pot and allow the moisture to evaporate.

. If the rice is uncooked, add a little water, cover and simmer for another 5 minutes.

SERVING 12. Serve in a serving dish or individual plates 13. Serve Risotto with a curry or stew if desired.