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You are here: Home / Recipes / Main Dish / Thai/Asian/Indian / Lentil Risotto with Rainbow Chard and Carrots

Lentil Risotto with Rainbow Chard and Carrots

By Traci · Jump to Recipe ·
This post may contain affiliate links. Please read my affiliate policy.

Lentil Risotto with Rainbow Chard and Carrots is a creamy, flavor packed main from Asha Shivakumar’s debut cookbook Masala & Meatballs. Sharing an easy risotto method, loaded with flavor, dinner is ready in about 45 minutes. This recipe is vegetarian, vegan and gluten free.

Overhead shot of Lentil Risotto with Rainbow Chard on a table ready for sharing.

Table of Contents

  • New Flavors and Inspiration
  • Indian Cooking Curiosity
  • About Asha’s Lentil Risotto
  • More New Recipes to Try
  • More International Inspired Recipes to Love
  • Lentil Risotto with Rainbow Chard and Carrots

New Flavors and Inspiration

Broadening one’s palate comes from an array of life experiences. Having been raised in Texas, my Southern roots influenced my BBQ and TexMex cravings; flavors I still lean on and love today. Prior to my shift in diet many years ago, I pretty much cooked and ate foods I grew up and was most familiar with. But it was during this shift new ingredients, and methods of cooking gained my attention.

Enough so that I became increasingly more interested in and excited about preparing a wider variety of food at home, looking outside of my familiar American diet, to other cultures, to inspire my cooking adventures. What I found offered new cooking methods and flavors that I’d not yet experienced.

I became, as some would say, adventurous in cooking and eating and no longer gave a pass to recipes whose ingredient list was too long, or contained unfamiliar ingredients.

Ingredients for Lentil Risotto with Rainbow Chard on a table with fresh chard and rainbow carrots.

Indian Cooking Curiosity

Naturally, Indian cooking sparked my interest.

Enter Asha, whose beautiful blog I’ve been following for years. She’s helped propel my skills and knowledge  in Indian cooking. Learning about the history behind recipes passed down from her mother and authentic Indian cooking, her recipes are approachable and her beautiful photography on her blog draws me in.

So, why am I sharing about Asha?  Well… she just published her first cookbook and I’m so excited to be sharing it with you!

Her debut cookbook Masala & Meatballs is completely tempting and practical. Packed with personal accounts of stories behind the food, vibrant recipes, tips, ingredient descriptions, and mouthwatering photography by Alanna of The Bojon Gourmet (who inspired my styling here), just look at the glowing reviews on Amazon (!!).

Preparing fresh ground ginger with a microplaner on a cutting board.     Overhead shot of lentils and carrots. Chopping Swiss chard on a cutting board.    Masala & Meatballs Cookbook Cover

About Asha’s Lentil Risotto

While Asha’s book includes recipes for omnivores, there are plenty suitable (and adaptable) for vegetarians too. The first recipe I made from her book was Chickpea Cauliflower Stew, which we loved. Lentil Risotto with Rainbow Chard and Crispy Carrots was the second; creamy, texture rich, and colorful with notes of cumin, ginger and garlic layered throughout. 

What I love about this recipe is the way Asha uses dal (split chickpeas) in the risotto, as this is new to me. Being a vegetarian, pulses are a big part of my diet so I’m constantly on the lookout for new ways to enjoy them. 

Additionally, the method Asha uses to cook risotto is quite exciting. I didn’t stand over the stove stirring the entire time. Simply, Asha lids the risotto and adds broth only twice through the cooking process. So, while the risotto is cooking, the chard and carrot components of this dish can be made.  

Arboro and lentils in a pan, toasting.   Stirring the creamy risotto. Cooking garlic and cashews in a pan.    Adding the chopped chard to the cashews and garlic. Incorporating the Swiss chard mixture into the Lentil Risotto in a pan with a spoon Overhead shot of Lentil Risotto with Rainbow Chard on a table ready for sharing.

More New Recipes to Try

There are many more recipes in Masala & Meatballs I can’t wait to make, including: 

  • Potato and Chickpea Burgers with Apple Cilantro Chutney
  • Orange Chiffon Cake with Pistachio-Cardamom Swirles (OMGeee!)
  • Stuffed Tomatoes with Tofu Scramble and Edamame
  • Hush Puppies with Pepper and Cumin
  • Pineapple Ginger Margarita
  • Mushroom and Chive Omelet
  • Fried Banana Bread

Closeup view of Lentil Risotto with Rainbow Chard on a table ready for sharing.

Whether you’re new to Indian cooking or looking to expand your cooking adventures, you’re going to love this book. Find Masala & Meatballs on Amazon or where books are sold. Find Asha at her blog, Food Fashion Party.

More International Inspired Recipes to Love

  • Veggie Thai Fried Rice
  • Chana Dal Cauliflower Curry
  • Thai Peanut Noodle Salad
  • Red Curry with Spicy Red Lentils
Overhead shot of Lentil Risotto with Rainbow Chard on a table ready for sharing.
Print Recipe

Lentil Risotto with Rainbow Chard and Carrots

Total Time:45 minutes
Servings:4 Servings
Calories:414kcal
Author:Traci York via Asha Shivakumar | Vanilla And Bean
New to Indian cooking or looking to delve deeper? Asha's new book Masala & Meatballs, Incredible Indian Dishes with An American Twist is packed with inspiration to tempt your culinary prowess. From Asha's new book, Lentil Risotto with Rainbow Chard and Carrots is a creamy, flavor packed main. With an easy risotto method, dinner is ready in about 45 minutes. vegan + gluten free
*Ingredient note: I subbed a few ingredients from the original recipe - see notes where directed. 

Ingredients

  • 1/2 C (125g) Chana Dal or yellow split mung dal (95g)
  • 1 Tbs + 1 tsp Vegetable Oil divided, I use coconut oil
  • 1 C (218g) Arborio Rice rinsed and drained
  • 5 C (1175g) Water or Vegetable Broth divided - I use a mixture of 1/2 each
  • 1 tsp Fine Sea Salt divided
  • 1 Tbs Fresh Ginger grated - use a microplane or mince
  • 1 tsp Coarsely Ground Black Pepper
  • 1 tsp Cumin Seed
  • 10 Cashews broken into pieces - plus a few more for garnish
  • 10 Curry leaves optional - I left these out
  • 1 Tbs Shallot minced *See notes
  • 1 C (55g) Rainbow Chard chopped and packed
  • 1/2 tsp Fresh Garlic grated - use a microplane or mince

For Garnish:

  • 3 Tbs Vegetable Oil I use coconut oil
  • 2 Carrots peeled and cut into match sticks **See notes

Instructions

  • Place the chana dal in a pan over medium heat and stir, toasting lightly for about 3 minutes until it slightly turns color. Remove from the heat, rinse well in cold water and drain. Set aside. 
  • In a large, heavy saucepan with 3" sides (7.5cm) or a Dutch oven, heat 1 Tbs of vegetable oil over medium heat. Add the washed dal and rice and toast lightly again, being careful not to break the grains - about 2-3 minutes. Add 2 C (470g) of the vegetable/water broth mixture, bring to a boil over medium-high heat and then turn down the heat to low; cook, covered without stirring, until all the water is absorbed - 12-15 minutes.
    Add the remaining 3 C (705g) of broth, cover and cook over low heat until the rice is completely cooked and softer in texture, about 15-20 minutes (Asha's book indicates 30 minutes - due to cooktop variations/heat - check the risotto starting at about 15 minutes and keep an eye on it. You don't want it to dry out.) Add 1/2 tsp of salt, cover and turn off the heat. Set aside. 
  • In a saute pan, heat the remaining 1 tsp of vegetable oil over medium heat. Add the ginger, pepper, cumin seeds, cashews, curry leaves (if using), and shallot and fry until they splutter and become toasted, 30 seconds. Add the chopped rainbow chard and remaining 1/2 tsp of salt and saute until it is wilted down and cooked through about 3 minutes (it will seem dry, but it's okay, keep going until wilted).
    Just before removing the chard mixture off the heat, toss in the garlic, stirring, and incorporating for about 30 seconds. Remove from heat and the spicy chard mixture to the cooked risotto mixture and stir to throughly combine. The rice should not be neither too firm nor soggy or watery (if too stiff, add a few tablespoons of water and stir). When you spoon it onto a plate it should very slowly spread. Check for salt, adjust as needed. 
  • For the garnish, heat the oil in a flat-bottomed, nonstick pan over medium-high heat. Add the carrots and cook until caramelized and crispy, about 2-3 minutes. Remove from the pan and drain on a paper towel. Sprinkle with salt and pepper. Serve the risotto with the crispy carrots** on top and a few chopped cashews. 

Notes

Ingredient Notes: *Asha calls for a pinch of asafetida. Because I was unable to locate this ingredient, a quick google search recommended I sub onion and garlic. Also, I was unable to locate curry leaves locally. **For photography aesthetics and because I wanted more carrots, I simply peeled a bunch of carrots and pan fried them. This resulted in crunchy carrots, rather than crispy. The carrots can simply be gently steamed if desired. 
Recipe adapted from Masala & Meatballs and reprinted with permission from Masala & Meatballs: Incredible Indian Dishes with an American Twist by Asha Shivakumar (Page Street Publishing, 2017). Disclosure: I was sent a copy of Masala & Meatballs for review. All opinions are my own. 
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 414kcal | Carbohydrates: 60g | Protein: 8g | Fat: 16g | Saturated Fat: 11g | Sodium: 640mg | Potassium: 204mg | Fiber: 8g | Sugar: 3g | Vitamin A: 5740IU | Vitamin C: 54.5mg | Calcium: 79mg | Iron: 3.9mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!

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  1. Avatar for KristaKrista

    October 22, 2020 at 1:29 pm

    Did I miss something? The title says lentil but I don’t see any lentils in the recipe?

    Reply
    • Avatar for TraciTraci

      October 22, 2020 at 1:42 pm

      Hi Krista! I’m sorry for the confusion. Split lentils are also referred to as Dal or Daal in Indian cuisine. There are a wide variety of lentils, so the title is a general term, but in this recipe specifically, look for chana dal (split chickpeas) or split mung dal. These are dried lentils. I hope this helps!

      Reply
  2. Avatar for BillyBilly

    February 19, 2018 at 3:22 pm

    5 stars
    Wonderful pictures! Thank you so much for sharing this recipe. It looks delicious! I can’t wait to make it at home.

    Reply
    • Avatar for TraciTraci

      February 20, 2018 at 9:40 am

      Hi Billy! Thank you for your note. I hope you enjoy it!

      Reply
  3. Avatar for Cheyanne @ No Spoon NecessaryCheyanne @ No Spoon Necessary

    February 5, 2018 at 2:55 pm

    5 stars
    I definitely need to get my grubby little hands on Asha’s book! Not only is she absolutely lovely, her recipes are amazing! I’m loving this risotto!! Using lentils is a stroke of genius! Beautiful photos and words, my friend!! Cheers! xoxo

    Reply
    • Avatar for TraciTraci

      February 6, 2018 at 7:35 am

      Thank you, Chey! You’d appreciate her book.. and I’m SO with you on the lentils in risotto!

      Reply
  4. Avatar for JeffreyJeffrey

    February 5, 2018 at 12:07 pm

    Wowza, Fried Banana Bread sounds interesting!

    Reply
    • Avatar for TraciTraci

      February 5, 2018 at 2:25 pm

      Right? I wanted to dive right in!!

      Reply
  5. Avatar for AmishaAmisha

    February 5, 2018 at 11:27 am

    Traci, You know how much I love your pictures, and your beautiful content that you so carefully curate. The pictures are beautiful and your blog post is wonderful. I have not tried this recipe but yes it sounds wonderful, esp with the carrots and the rainbow chard, and the cashews on the top! Such a fun giveaway and I love Asha’s book so much! It is really a great book to learn and understand about Indian cooking for sure.

    Reply
    • Avatar for TraciTraci

      February 5, 2018 at 2:24 pm

      You’re so kind, Amisha… thank you so much for your encouragement. I absolutely love cashews.. for their slightly sweet flavor, crunch and they make the best milk ever!! But the combination of ingredients is so good… so well balanced. I think you’ll love this, Amisha!

      Reply
  6. Avatar for Ellen MoyerEllen Moyer

    February 5, 2018 at 7:19 am

    I won a prize at a bridal shower this weekend, so I’m feeling lucky. However, if I don’t win a copy of Asha’s book…..I am definitely inspired to purchase one. Thanks Traci and good luck to me!

    Reply
    • Avatar for TraciTraci

      February 5, 2018 at 2:22 pm

      What fun! Best of luck to you Ellen!

      Reply
  7. Avatar for ReneeRenee

    February 4, 2018 at 6:02 pm

    I would love to add Asha’s book to my collection. My goal this year is to learn more about cooking Indian cuisine. But for now, I shall head on over to her blog.. Thanks for introducing us.

    Reply
    • Avatar for TraciTraci

      February 5, 2018 at 2:22 pm

      So happy to do it, Renee! I know you’ll enjoy exploring her site!

      Reply
  8. Avatar for MaryMary

    February 4, 2018 at 2:32 pm

    I love lentils, but never thought of trying them in risotto. Sounds delicious! Your pictures are beautiful…looking forward to making this recipe!! It’s the perfect time of year, too….a warm and comforting dish in this cold weather.

    Reply
    • Avatar for TraciTraci

      February 5, 2018 at 2:21 pm

      Right? Such a great idea and perfect for the coldest of days! Thank you for your kind words, Mary… I hope you enjoy the risotto.

      Reply
  9. Avatar for geraldine | Green Valley Kitchengeraldine | Green Valley Kitchen

    February 4, 2018 at 1:51 pm

    5 stars
    This is an inventive recipe, Traci – I tend to shy away from new ingredients and long lists – but feel I should be exploring different recipes from different cultures. I look forward to giving this a try. I love adding lentils to salads and soups but never thought of adding them to risotto! Hope you’re having a great weekend.

    Reply
    • Avatar for TraciTraci

      February 5, 2018 at 2:20 pm

      I thought so too, Geraldine… all the reason I chose it. And I’m just a big fan of lentils anyway!

      Reply
  10. Avatar for Karen @ Seasonal CravingsKaren @ Seasonal Cravings

    February 4, 2018 at 4:10 am

    I love new cookbook ideas… I’m kind of obsessed with them! They are overtaking my kitchen and the hubs is getting irritated. This is a gorgeous comforting dish that is perfect for today bc we have snow coming!

    Reply
    • Avatar for TraciTraci

      February 5, 2018 at 2:19 pm

      Ohhh the snow! What fun! SO many books, I’m with you Karen! I’ve plenty of reading material too (I had to get Rob to build me a new shelf in the laundry room… for cookbooks – and a few other misc. items! hehe).

      Reply
  11. Avatar for karen rkaren r

    February 3, 2018 at 9:01 pm

    What a gorgeous meal and so perfect for this time of year!

    Reply
    • Avatar for TraciTraci

      February 5, 2018 at 2:18 pm

      Thank you, Karen!

      Reply
  12. Avatar for Melissa GriffithsMelissa Griffiths

    February 3, 2018 at 6:39 pm

    I’d like to expand my cooking repertoire to other cultures and cuisines, too – this dish looks delicious!

    Reply
    • Avatar for TraciTraci

      February 5, 2018 at 2:18 pm

      Thank you for your note, Melissa! Asha’s book is a great starting point!

      Reply
  13. Avatar for Mary GreenMary Green

    February 3, 2018 at 4:06 pm

    I used to cook for the local ashram and often have heard people say they could live on rice and dahl (lentils). This looks like a much more delicious recipe than I’ve ever done and so am quite looking forward to it. So far, all your recipes that I’ve tried have been wonderfully successful.

    Reply
    • Avatar for TraciTraci

      February 5, 2018 at 2:17 pm

      Oh my goodness, so you’ve a background in Indian cooking… this will be a snap for you then. I found it completely approachable and I’ll be on the lookout for some of those spices and curry leaves that are missing from my pantry. Thank you for your kind words, Mary :D

      Reply
  14. Avatar for Hope HillHope Hill

    February 3, 2018 at 1:29 am

    I love lentils but had never thought of adding them in risotto. I can’t wait to try the recipe.
    Thanks so much for sharing. In my latter years I have tried to expand my palette to different cuisines and love the description of Asia’s cookbook. Also the photography is so beautiful. I am in the process of trying a more vegetarian approach to my cooking. Wish me luck as I am trying to convert a very carnivorous household!

    Reply
    • Avatar for TraciTraci

      February 5, 2018 at 2:16 pm

      Right? Me too Hope! All my best as you convert… I know it can be a challenge!

      Reply
  15. Avatar for Laura | Tutti DolciLaura | Tutti Dolci

    February 2, 2018 at 7:56 pm

    Such a beautiful and delicious twist on risotto – can’t wait to try this!

    Reply
    • Avatar for TraciTraci

      February 5, 2018 at 2:15 pm

      You’re going to love it Laura!

      Reply
  16. Avatar for KristinKristin

    February 2, 2018 at 7:56 pm

    My mouth is watering! This dish is beautiful and, I just know, delicious. The split mung dal and rice combination reminds me of kitchari—one of my favorite comfort food dishes. The crunchy cashews on top are genius! If folks are buying spices in bulk, I’ve seen asafoetida also go by the name “hing.” Thanks for sharing this recipe!

    Reply
    • Avatar for TraciTraci

      February 5, 2018 at 2:14 pm

      Ohhh, thanks for the “hing” tip, Kristin! I wouldn’t have known. I’m looking up kitchari! Enjoy my dear!

      Reply
      • Avatar for KristinKristin

        February 8, 2018 at 1:14 pm

        5 stars
        I just made this dish and it’s absolutely delicious! I too omitted the asafoetida (personal preference) and curry leaves (couldn’t find them). I used split mung dal for the pulses and they worked fabulously. I subbed in kale for the chard and topped the dish with cilantro (because cilantro!) and extra turmeric cashews. The lid method for the risotto is genius—no more standing around stirring and no more excuses for allowing risotto recipes to gather dust! Thank you for sharing this recipe, Traci! And thank you to Asha for the inspiration and revolutionary risotto hack.

        Reply
  17. Avatar for HannahHannah

    February 2, 2018 at 6:56 pm

    I’ve seen all sorts of “alternative grain” risottos popping up, but never one with lentils before. It sounds amazing!

    Reply
    • Avatar for TraciTraci

      February 5, 2018 at 2:13 pm

      And it is, Hannah! I hope you enjoy the recipe.

      Reply
  18. Avatar for janjan

    February 2, 2018 at 6:32 pm

    This risotto looks amazing! I know what I’ll be cooking this weekend :)

    Reply
    • Avatar for TraciTraci

      February 5, 2018 at 2:13 pm

      Thank you, Jan!

      Reply
  19. Avatar for jacquiejacquie

    February 2, 2018 at 5:25 pm

    i too am intimidated by long ingredient lists as you used to be. If i was lucky enough to win the book then i would get a nudge to get over that which would be great.

    Reply
    • Avatar for TraciTraci

      February 2, 2018 at 5:37 pm

      Indeed… could this recipe be the nudge? Good luck, Jacquie!

      Reply
  20. Avatar for Tami ForbesTami Forbes

    February 2, 2018 at 11:06 am

    Looks so beautiful and healthy and flavorful! Can’t wait to make this! Cookbook looks awesome!

    Reply
    • Avatar for TraciTraci

      February 2, 2018 at 5:38 pm

      Thank you Tami!

      Reply
  21. Avatar for StephanieStephanie

    February 2, 2018 at 9:04 am

    This dish looks like it fits my general guidelines for good eating: eat the rainbow!

    Reply
    • Avatar for TraciTraci

      February 2, 2018 at 10:40 am

      Indeed! Let’s eat the rainbow – love it!

      Reply
  22. Avatar for Stephanie J. SchiltzStephanie J. Schiltz

    February 2, 2018 at 8:56 am

    Can’t wait to try this recipe. Just bout a variety of lentils to experiment with. Love your photos. Everything looks so appealing. Love the giveaway too!

    Reply
    • Avatar for TraciTraci

      February 2, 2018 at 10:39 am

      Hooray for a variety of lentils! I just went nuts in the bulk bins so I’m stocked up! Thank you for your kind words, Stephanie – I hope you enjoy the recipe.

      Reply
  23. Avatar for Theresa KrierTheresa Krier

    February 2, 2018 at 8:40 am

    5 stars
    This looks so yummy, I can’t wait to try it. Thanks

    Reply
    • Avatar for TraciTraci

      February 2, 2018 at 10:39 am

      Thank you and welcome, Theresa!

      Reply
  24. Avatar for PriscillaPriscilla

    February 2, 2018 at 8:40 am

    Excited to try this and I’m checking out Asha’s blog. I love Indian food, but never had the courage to try making it myself. Maybe one of her recipes might inspire me.

    Reply
    • Avatar for TraciTraci

      February 2, 2018 at 10:34 am

      Hi Priscilla! It’s so exciting being on the cusp of discovery! I hope you find loads of inspiration at Asha’s!

      Reply
  25. Avatar for 4waystoyummy4waystoyummy

    February 2, 2018 at 8:35 am

    5 stars
    I love how rich and creamy risottos taste. I substituted red rice recently with a butternut squash risotto but I confess using Arborio rice is better. Love Indian food but find special ingredients hard to get. Time to order (asafetida, curry leaves, etc) online! Thank you!

    Reply
    • Avatar for TraciTraci

      February 2, 2018 at 10:31 am

      I’m SO with you… and even without cheese, this is so creamy and has loads of flavor. Indeed, those ingredients can be hard to find… but if I can’t find them at our Co-Op 1.5 hours away or at Whole Foods (2 hours away! lol!), I bet Amazon has em’! LOL I hope you enjoy the recipe!

      Reply
  26. Avatar for jennie tjennie t

    February 2, 2018 at 8:00 am

    What a beautiful dish! I never would have thought of adding lentils to a risotto, but it’s a fantastic way to truly make it a main dish.

    Reply
    • Avatar for TraciTraci

      February 2, 2018 at 8:01 am

      Hi Jennie! Right? My thoughts exactly… and a simple way too to incorporate such a nourishing ingredient. I love it too and can’t wait to try new ways with it (I’m thinking french lentils in a mushroom risotto!? OH MY!) .

      Reply
  27. Avatar for VKVK

    February 2, 2018 at 7:58 am

    I’ve been wanting to try to make risotto and to venture into more Indian flavors. This may be my start. Thanks!

    Reply
    • Avatar for TraciTraci

      February 2, 2018 at 8:00 am

      SO fun, VK! This book, then, would be a great launching pad – as well as Asha’s blog!

      Reply
  28. Avatar for DeborahDeborah

    February 2, 2018 at 7:42 am

    4 stars
    This looks amazing! I can’t wait to try it! Thanks for sharing!

    Reply
    • Avatar for TraciTraci

      February 2, 2018 at 7:59 am

      Hi Deborah! Most welcome!

      Reply
  29. Avatar for JeanneJeanne

    February 2, 2018 at 7:17 am

    Looking forward to trying this recipe this weekend. It looks delicious. I am new to your blog and am enjoying your writing, photography, and recipes. Thank-you!

    Reply
    • Avatar for TraciTraci

      February 2, 2018 at 7:59 am

      Thank you for your note and kind words, Jeannne! I hope you enjoy the recipe and the blog.

      Reply
  30. Avatar for Barbara NBarbara N

    February 2, 2018 at 6:54 am

    This recipe looks delicious! And if it’s a sneak peak into the other recipes in the book, I’d love to learn to cook this way :)

    Reply
    • Avatar for TraciTraci

      February 2, 2018 at 7:58 am

      It’s so fun trying new ways of cooking! Thank you for entering the giveaway, Barbara!

      Reply
  31. Avatar for LouLou

    February 2, 2018 at 6:33 am

    5 stars
    This looks amazing!
    I’m thinking if transitioning from vegetarian to vegan ,
    And I could do with some inspiration and guidance.

    Reply
    • Avatar for TraciTraci

      February 2, 2018 at 7:57 am

      Thank you Lou! I hope you’re able to ease into your transition… I’m happy to help.

      Reply
  32. Avatar for CoriCori

    February 2, 2018 at 6:32 am

    I would love to try recipes from this! Thanks!

    Reply
    • Avatar for TraciTraci

      February 2, 2018 at 7:57 am

      Hi Cori! You’re most welcome!

      Reply
  33. Avatar for Debbie WilsonDebbie Wilson

    February 2, 2018 at 6:09 am

    5 stars
    At 63 I am just beginning to become more adventurous with my cooking! What a treat!

    Reply
    • Avatar for TraciTraci

      February 2, 2018 at 7:56 am

      Hooray, Debbie! Your comment made me smile. And it’s never, ever too late to start! :D

      Reply
  34. Avatar for Robon BearRobon Bear

    February 2, 2018 at 6:03 am

    5 stars
    I’m trying this receipe with the curry leaves tonight! How generous if Asha to give away a copy of her cookbook! Good luck to both of you!

    Reply
    • Avatar for TraciTraci

      February 2, 2018 at 7:56 am

      Hooray for curry leaves!! I’ve gotta locate some. I hope you enjoy this recipe as much as we have!

      Reply
  35. Avatar for Asha ShivakumarAsha Shivakumar

    February 2, 2018 at 6:02 am

    5 stars
    What a beautiful and thorough post!!! I am truly honored.
    Traci, you truly have described everything about it way better than I could have ever explained. I loved reading this post and enjoyed the absolutely stunning pictures here. You are a true artist. This looks simply and utterly divine my friend.
    Like you said, we grew up with different kinds of food awe love exploring. I’ve loved every single post of yours and you’ve taught me so much about Southern food.
    Thanks for being a nice friend Traci.
    Love and Hugs.

    Reply
    • Avatar for TraciTraci

      February 2, 2018 at 7:55 am

      Hiii Asha! What a pleasure it is to have your book in my hands and share here! I’m in awe and thank you for allowing me to help support your launch. <3

      Reply
  36. Avatar for EmilyEmily

    February 2, 2018 at 5:50 am

    This looks so good! Risotto has always been intimidating to me so I can’t wait to give this a go!

    Reply
    • Avatar for TraciTraci

      February 2, 2018 at 7:24 am

      I really like Asha’s method Emily! It’s nice to be able to keep an eye on it on the stove top yet be freed up to do other tasks. I hope you enjoy it, Emily!

      Reply
  37. Avatar for ThomasThomas

    February 2, 2018 at 4:50 am

    The photos are making my mouth water, and the short list of other recipes look delicious. Looking forward to seeing more from Asha. Thanks, Traci, for introducing her to us.

    Reply
    • Avatar for Asha ShivaAsha Shiva

      February 2, 2018 at 6:03 am

      Thanks so much.

      Reply
    • Avatar for TraciTraci

      February 2, 2018 at 7:22 am

      Oh yes, that short list.. there are so many more I wanted to add, like her Jam Buns and Pizza Pockets with Spiced Asparagus… and , and…. You’re welcome Thomas! So happy too!

      Reply
  38. Avatar for Liz @ Floating KitchenLiz @ Floating Kitchen

    February 2, 2018 at 4:19 am

    Oh I just love everything I’m seeing from Asha’s book! I need a copy for sure! And this risotto is no exception! I started baking my risotto several years ago because I couldn’t stand the thought of standing and stirring for 30 minutes. So I MUST try this method! Beautiful photos!

    Reply
    • Avatar for Asha ShivaAsha Shiva

      February 2, 2018 at 6:04 am

      Thanks Liz.

      Reply
    • Avatar for TraciTraci

      February 2, 2018 at 7:20 am

      It’s just fabulous, Liz! I’ve tried the baking method and I couldn’t seem to finish with a throughly cooked risotto and as creamy (perhaps I was doing it wrong? or I need to try again). But I loved this method because I didn’t have to turn on the oven and it’s easy enough. Yeah.. all that stirring? Why??! I hope you enjoy this as much as we do! xo

      Reply
  39. Avatar for DeanneDeanne

    February 2, 2018 at 3:59 am

    This looks so delicious and the cookbook looks beautiful!

    Reply
    • Avatar for TraciTraci

      February 2, 2018 at 7:16 am

      Thank you Deanne!

      Reply
  40. Avatar for ClaudiaClaudia

    February 2, 2018 at 3:32 am

    You have described me also in your writing. My mother was not an adventurous cook and my previous husband was a picky eater. Since he has passed, I have been able to venture out and explore new foods, cuisine, and recipes much to my delight! What new discoveries I am making! Will be trying this recipe for sure. Thanks, Traci, for sharing.

    Reply
    • Avatar for TraciTraci

      February 2, 2018 at 7:16 am

      I love hearing how others expand their knowledge of cooking and never stop learning. I mean, we all gotta eat, right? So why not make it fun, pleasurable and an adventure! Like you said – “to my delight!” I hope you enjoy this hearty recipe!

      Reply
  41. Avatar for Sandra LeaSandra Lea

    February 2, 2018 at 3:30 am

    Thank you for introducing me to Asha, her blog and cookbook. I can’t wait to try this recipe.

    Reply
    • Avatar for TraciTraci

      February 2, 2018 at 7:12 am

      So happy to Sandra! It’s such a satisfying meal.

      Reply
  42. Avatar for AnnetteAnnette

    February 1, 2018 at 8:01 pm

    5 stars
    What a beautiful presentation! It also looks delicious.

    Reply
    • Avatar for TraciTraci

      February 2, 2018 at 7:11 am

      Thank you Annette!

      Reply
  43. Avatar for Tessa | Salted PlainsTessa | Salted Plains

    February 1, 2018 at 5:53 pm

    I just love the thought of lentil risotto. I’m with you, using pulses in new and different ways is always exciting. Your photos are gorgeous, Traci! I can’t wait to get Asha’s book – everything sounds amazing. xo

    Reply
    • Avatar for Asha ShivaAsha Shiva

      February 2, 2018 at 6:05 am

      Thanks Tessa. Hope you like it.
      xo

      Reply
    • Avatar for TraciTraci

      February 2, 2018 at 7:11 am

      Right? Who knew? The texture is so nice, it’s completely balanced and filling. I think you’d love it, Tessa! Thank you for your kind words. MWAH!

      Reply
  44. Avatar for Mary Ann | The Beach House KitchenMary Ann | The Beach House Kitchen

    February 1, 2018 at 5:37 pm

    What a gorgeous dish Traci! I have a very good friend who grew up in India, so I am lucky to enjoy authentic Indian dishes every now and then, and even learn how to make a few myself. I love Asha’s easy risotto method in this recipe. I’ll need to try this soon, as well as that Orange Chiffon Cake. OMGee is right!

    Reply
    • Avatar for TraciTraci

      February 2, 2018 at 7:10 am

      I loved reading this, Mary Ann! What fun to learn, hands on, from a friend. Yeah, that Orange Chiffon Cake… but there’s a honey one too… OMGee is right!!

      Reply

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