Rice Vegetable Risotto
by Tarla Dalal
The colourful veggies in this dish makes it extremely appealing and also irresistible due to their aromatic flavours while being cooked.
Rice Vegetable Risotto recipe - How to make Rice Vegetable Risotto
Preparation Time: 10 Minutes Cooking Time: 10 Minutes Total Time:
Makes 4 servings
3 tbsp butter
1/2 cup finely chopped onions
1 tsp finely chopped garlic (lehsun)
1 tbsp finely chopped celery
2 tbsp finely chopped zucchini
1/2 cup finely chopped red, yellow and green capsicum
salt to taste
2 cups leftover cooked rice
2 tbsp fresh cream
1/2 cup milk
1/4 cup grated parmesan cheese
freshly ground pepper powder to taste
Method
- Main Procedure
- Heat the butter in a pan, add the onions and sauté till they turn translucent.
- Add the garlic and celery and sauté for a few more seconds.
- Add all the vegetables and salt and mix well.
- When the vegetables have softened a little, add the rice, cream, milk and ½ cup of water and mix well.
- Bring to boil and simmer for a few minutes, adding more water if required.
- Add the pepper, mix well and serve hot.
Nutrient values per serving
| Energy | 261 cal |
| Protein | 6.7 g |
| Carbohydrates | 26.5 g |
| Fiber | 1.7 g |
| Fat | 13.8 g |
| Cholesterol | 33.5 mg |
| Vitamin A | 467.3 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.7 mg |
| Vitamin C | 24.1 mg |
| Folic Acid | 7.3 mcg |
| Calcium | 166.3 mg |
| Iron | 0.7 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 205.2 mg |
| Potassium | 77.5 mg |
| Zinc | 0.8 mg |
Outbrain
turned out really well!