Vegetable Risotto
by Tarla Dalal
Vegetable risotto has colourful veggies in this dish makes them extremely appealing and also irresistible due to their aromatic flavours while being cooked.
Vegetable Risotto recipe - How to make Vegetable Risotto
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
2 cups cooked rice (chawal)
1 small sized onion , finely chopped
1 tsp finely chopped garlic (lehsun)
1 tbsp finely chopped celery or 1/2 tsp dry
2 tbsp finely chopped zucchini
1/2 cup yellow , red and green capsicum , finely chopped
2 tbsp fresh cream
1/2 cup milk
1/4 cup grated processed cheese
3 tbsp butter or olive oil
salt and to taste
Method
- Main procedure
- Heat the butter in a pan, add the onion and sauté till it turns translucent.
- Add the garlic and celery and sauté for a few more seconds and add all the vegetables and the salt and mix well. (don't let the garlic or onions or vegetables brown at all)
- When the vegetables have softened a little add the rice, cream, milk and cheese and mix well. Bring to a boil and simmer for a few minutes, adding a little water if required.
- Add the freshly crushed pepper, mix well and serve hot as a one-dish meal.
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Loved it
I have tried this recipe. It had turned out awesome. I just typed the rice with a layer of stir fry veggies