Curry Risotto with Vegetables

For the curry risotto with vegetables, first wash the lentils well and rinse until the washing water is no longer cloudy. Chop the onion and vegetables into bite-sized pieces. Wash the lime, grate the peel and squeeze the juice. Grate ginger as well.

Sauté onion and rice in olive oil until translucent. Add curry powder and lentils and sauté briefly. Gradually add the hot vegetable soup and let it boil down while stirring until the rice is al dente (about 20 minutes). In between, add the vegetables according to the cooking time. Finally, add the lime zest and ginger. Stir in half of the coconut cream and season with salt and lime juice.

Serve the finished curry risotto with vegetables sprinkled with parsley and drizzled with the remaining coconut cream.

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