Native Vegetable Risotto with Lemon Myrtle and Tamarind

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy risotto infused with the tangy depth of tamarind and the aromatic zest of lemon myrtle, paired with foraged native vegetables. This australian-inspired vegetarian (vegetarian) ready in about 50 minutes pairs Arborio rice, vegetable stock, chopped warrigal greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Australian cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large skillet, heat olive oil over medium heat. Sauté shallots until translucent, then add warrigal greens and kangaroo apple. Cook for 5 minutes until softened. Stir in tamarind paste and cook for 2 minutes to release the flavor.
  2. Step 2: Add Arborio rice and stir to coat. Pour in 1 cup stock and cook until absorbed. Continue adding stock 1/2 cup at a time, stirring constantly, until the rice is creamy and al dente (about 18-20 minutes). Stir in lemon myrtle leaves and season with salt and pepper.
  3. Step 3: Serve immediately, garnished with additional lemon myrtle leaves and a drizzle of tamarind glaze (made by mixing 1 tbsp tamarind paste with 2 tbsp water and 1 tsp sugar).

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Frequently asked questions

How long does Native Vegetable Risotto with Lemon Myrtle and Tamarind take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Native Vegetable Risotto with Lemon Myrtle and Tamarind?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.

Can I substitute ingredients in Native Vegetable Risotto with Lemon Myrtle and Tamarind?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Native Vegetable Risotto with Lemon Myrtle and Tamarind for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Native Vegetable Risotto with Lemon Myrtle and Tamarind vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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