You are here: Home > Course > Main Course > Indian Rice > International Favourites > Spinach and Carrot Risotto Spinach and Carrot Risotto by Tarla Dalal Risotto is a classic Italian preparation of rice simmered with cheese, milk, cream and pepper. In this sumptuous Spinach and Carrot Risotto, veggies, tomato purée and mixed herbs enhance the classic risotto by adding more crunch, tang, aroma and of course, flavour. Always serve risottos fresh off the pan, as the cheese tends to become gummy as it cools down. Also, make sure the rice is fully cooked as a risotto is supposed to be slightly mushy, with all the ingredients gelling well together. 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हिन्दी में पढ़ें (Spinach and Carrot Risotto in Hindi) Spinach and Carrot Risotto recipe - How to make Spinach and Carrot Risotto Tags International FavouritesPan Preparation Time: 20 mins Cooking Time: 7 mins Total Time: 27 mins 4Makes 4 servings Show me for servings Ingredients 1/2 cup blanched and chopped spinach (palak)1/4 cup finely chopped carrots3 cups cooked rice (chawal)1 tbsp olive oil1 tsp chopped garlic (lehsun)1/4 cup boiled green peas1 cup milk1/2 cup grated processed cheese2 tbsp tomato puree2 tbsp fresh cream salt to taste2 tbsp finely chopped fresh basil2 tbsp finely chopped celery (ajmoda)1 tbsp finely chopped parsley Method MethodHeat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.Add the carrots and sauté on a medium flame for 2 minutes.Add the green peas and spinach and sauté on a medium flame for 1 more minute.Add the rice, milk, cheese, tomato purée, fresh cream and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Mash it a little using a potato masher.Add the basil, celery and parsley, mix well and cook on a medium flame for 1 more minute.Serve immediately.