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Curried Corn Risotto Bowl

Inspired by the corn risotto we had at the restaurant, I decided to make a corn risotto bowl myself.

My risotto was an easy version.

I used already cooked (brown) rice and cooked it in curry flavored soup until creamy.

In this bowl along with the risotto you’ll find crispy teriyaki tempeh that has been one of my recent favorite things I like to make.

I like variety, so sauteed spinach and fresh tomatoes and radish were also added to the bowl.

I enjoyed this awesome lunch with a glass of cold-brewed green tea.

I learned this from my mom when we were visiting them in Japan in May, and as she said, green tea does taste better when it’s cold-brewed, just like coffee!

I sometimes heat it up to enjoy it hot, but during the summer time, iced green tea is super refreshing.

Curried Corn Risotto

canola oil
1 garlic chopped
1/2 onion, chopped
1 cup corn
salt and pepper
1 cup cooked brown rice
1 bay leaf
soy milk
curry powder
salt and pepper
fresh herb(s)

1. Sautee garlic and onion in oil.
2. Add corn and cooked rice and continue to sautee for a minute or so.
3. Add a bay leaf and water to cover the rice and vegetables. Boil and turn down to low heat.
4. Add soy milk, curry powder, sugar, salt, and pepper. Continue to cook until creamy.
5. Serve with fresh herb; I used dill.

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