Red Hot Lava Table
Creamy Pepper-Tomato Risotto with Charred East African Vegetables
55 minutes
Serves 4
DinnerAfricanVegetarianGluten-freeDairy-freeShellfish-freeSoy-free
Herb's take
This East African-inspired risotto borrows the lush, tomato-rich flavors of Swahili pilau and the creamy rice technique of Italian risotto. You'll learn to coax deep flavor from tomatoes and peppers, and finish with a smoky flourish from grill-kissed vegetables, perfect for impressing dinner guests or your inner food scientist.
Equipment needed
- Grill or grill pan
- Dutch oven or large sauté pan
Ingredients
Yield
4
Instructions
- 01In a saucepan, heat the vegetable broth over low until just steaming. Keep warm nearby.
- 02In a heavy-bottomed Dutch oven or large sauté pan, heat 2 tablespoons olive oil over medium. Add the onion and cook until translucent, about 5 minutes.
- 03Add the garlic, half of the diced tomato, and half of the diced red bell pepper. Sauté until softened and fragrant, about 4 minutes.
- 04Stir in the rice and toast for 1-2 minutes until the grains turn slightly opaque.
- 05Add the coriander, cumin, smoked paprika, and cayenne. Stir constantly for 30 seconds until aromatic.
- 06Pour in 1 cup of the hot broth and stir until mostly absorbed.
- 07Add broth, 1/2 cup at a time, stirring frequently and letting each addition absorb before adding the next. Continue until the rice is creamy and al dente, 20 to 25 minutes.
- 08Stir in the coconut milk and simmer for 3 minutes until glossy.
- 09While rice cooks, toss the zucchini, eggplant, remaining tomato, and remaining red bell pepper with 2 tablespoons olive oil and a pinch of salt. Grill over high heat on a grill pan or outdoor grill until charred and tender, turning once, 5 to 7 minutes total.
- 10Remove risotto from heat. Stir in the lemon juice and half the cilantro. Season with salt and black pepper to taste.
- 11Spoon the risotto into shallow bowls. Arrange grilled vegetables on top and sprinkle with remaining cilantro. Serve immediately.
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