Rice with curry and tomato
Risotto con curry e pomodoro
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For 4 people: 350 g of rice-1 small onion-1/2 celery-2 tomatoes-1 teaspoon curry-1 bunch of parsley- vegetable broth to taste-1/2 cup dry white wine-oil-Salt and pepper
Finely chop the onion and celery. FRY with a little oil (to taste). Meanwhile prepare the vegetable broth. When Onion and celery are ready add the rice, a pinch of salt and a grinding of pepper and sauté for a minute. Add the wine and let it evaporate. Add the broth a ladleful at a time, stirring the rice. Halfway through cooking, add the crushed tomatoes and curry powder; mix well. When cooked, add the chopped parsley, turn right and serve.
E' semplicemente delizioso...
(Thanks to Arianna)
