Tomato & Pea Curry (Pt. III)

For the last bit of curry left, the only thing that I could think of to do with it so as not to make for a boring left-over meal was to use it in a risotto.  I happen to be rather a big fan of risottos, keeping the necessities on hand so that I always have a back up meal.  Once you have the method down, it is such a wonderful thing to have at your disposal, as proved by this, Tomato & Pea Risotto with Portobello mushrooms.  Really the only thing Italian about this dish is the arborio rice, and perhaps the mushroom; however, the curry flavour is so mild that one's pallet won't be confused by it.  I thought to add fresh coriander to the finished product for a bit of green and also that wonderful fresh flavour that coriander is just full of.

(This will make enough for two, or one very hungry/greedy person- not that there is anything wrong with that.)

2/3c. arboio rice

1c. (left over) curry

2c. chicken stock (or other liquid)

2 portobello mushroom caps, sliced

Fresh coriander

-Combine the curry mixture and the chicken stock in a pan and heat through.

-In a separate pan, pour in a spot of oil and the rice and heat through. 

-Continue with the traditional risotto method of gradually adding the liquid (warmed curry & stock) and stirring a bit after each adition.  This should take 30 minutes, give or take a few.

-In yet another pan, (I know!) saute the mushroom caps and add a dash of sherry or sherry vinegar at the end if you have some to hand.

-Stir the cooked mushrooms through the finished risotto, remembering to season, and serve with the fresh coriander.

Thus, I am finished with the Tomato & Pea Curry series!  I hope you enjoyed it!