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.
Spinach and Carrot Risotto recipe - How to make Spinach and Carrot Risotto
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1/2 cup blanched and chopped spinach (palak)
1/4 cup finely chopped carrots
3 cups cooked rice (chawal)
1 tbsp olive oil
1 tsp chopped garlic (lehsun)
1/4 cup boiled green peas
1 cup milk
1/2 cup grated processed cheese
2 tbsp tomato puree
2 tbsp fresh cream
salt to taste
2 tbsp finely chopped fresh basil
2 tbsp finely chopped celery (ajmoda)
1 tbsp finely chopped parsley
- Method
- Heat 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.
Tasty Risotto and my fussy 6 year old daughter loved it.