Turmeric risotto is really very good and we can make it precisely for those times when we don’t want to buy saffron given its excessive cost.
Turmeric has many healing and beneficial properties, the most well-known are its antioxidant and anti-inflammatory properties, but it also has immunostimulant and eupeptic properties.
Turmeric is often called Indian saffron, especially because the translation of the Indian term Kour Koum is precisely Saffron, and it is also used, due to its intense ocher yellow color, as a food coloring.
A simple risotto but with a really great flavor… try it and let me know if you like it!
Try making my recipe too, and if you like, send me your photos which I will post on my Facebook page with your name.
About 318 kcal per person
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Slow cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Turmeric Risotto
- 2 cups Parboiled rice
- 1 Medium onion
- 2 Classic flavor bouillon cubes or homemade broth
- 1 tbsp Turmeric powder
- 1 tbsp Extra virgin olive oil
- 2 tsp Butter
- 1 1/3 cups Grated Parmigiano Reggiano
Preparation of Turmeric Risotto
Take a steel pan with fairly high edges, put the extra virgin olive oil and finely chopped onion, sauté for a few minutes until golden brown.
Add two fingers of water, the two bouillon cubes, the turmeric, mix well and bring to a boil.
In the meantime, in a separate pan, boil some water to be used later as an addition to the rice cooking.
As soon as the water with the bouillon cube and onion reaches a boil in our pot, add the rice and mix well.
As the rice cooks, add the water we have boiled separately, continue until cooking is complete; it should not be too dry.
At the end of cooking, remove the rice from the heat, add the 2 tsp of butter, mix well, add 2 tablespoons of Parmigiano Reggiano and mix well.
