Preparation Time: 15 mins
Cooking Time: 10 mins
Total Time: 25 mins
Cooking Time: 10 mins
Total Time: 25 mins
Ingredients for Vegetable Risotto
2 cups cooked rice (chawal)
1 small sized onion , finely chopped
1 tsp finely chopped garlic (lehsun)
1 tbsp finely chopped celery or ½ tsp dry
2 tbsp finely chopped zucchini
½ cup yellow , red and green capsicum , finely chopped
2 tbsp fresh cream
½ cup milk
¼ cup grated processed cheese
3 tbsp butter or olive oil
salt and to taste
2 cups cooked rice (chawal)
1 small sized onion , finely chopped
1 tsp finely chopped garlic (lehsun)
1 tbsp finely chopped celery or ½ tsp dry
2 tbsp finely chopped zucchini
½ cup yellow , red and green capsicum , finely chopped
2 tbsp fresh cream
½ cup milk
¼ cup grated processed cheese
3 tbsp butter or olive oil
salt and to taste
Method for Vegetable Risotto
1. Heat the butter in a pan, add the onion and sauté till it turns translucent.
2. 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)
3. 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.
4. Add the freshly crushed pepper, mix well and serve hot as a one-dish meal.
1. Heat the butter in a pan, add the onion and sauté till it turns translucent.
2. 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)
3. 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.
4. Add the freshly crushed pepper, mix well and serve hot as a one-dish meal.
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