Vegetarian Risotto With Spices Recipe

About this recipe

A hearty and aromatic dinner dish inspired by tagine flavors, featuring spiced ground beef, tender rice, and vibrant peppers. Perfect for those seeking a satisfying and kosher-friendly meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1 piece Yellow Bell Pepper
• 308G Roasted Sunflower Seeds, 308G
• - Ktc Vegetable Oil
• - Bart Allspice Ground 40g
• 50G Terre Exotique Madagascan Cinnamon Powder, 50G
• - Biona Organic Risotto Brown Rice
• - Sunita Lemon Juice Organic
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth

Instructions

1. 1. In a large heavy saucepan or Dutch oven, heat 2 teaspoons of vegetable oil over medium heat.
2. 2. Add 1 diced onion and 3 minced garlic cloves; cook until aromatic, about 1 minute.
3. 3. Stir in 3/4 teaspoon of allspice, 3/4 teaspoon of cinnamon, 1 cup of brown rice, and 2 cups of vegetable broth; bring to a boil.
4. 4. Cover and simmer over low heat until the liquid is absorbed and the rice is tender, about 40 minutes.
5. 5. Remove from heat and stir in 1 diced sweet red pepper, 1 diced yellow pepper, 3 tablespoons of chopped fresh parsley, and 2 tablespoons of lemon juice.
6. 6. Serve hot, topped with 1/2 cup of sunflower seeds for added crunch.