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Italian Risotto with a twist Recipe

Recipe By Sabrina Yasmin

#Rice Risotto is an Italian dish. A flavorful, creamy rice dish. I made some variations in my dish.Risotto is cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, wine, onion, and parmesan cheese. I made it in my way taking consideration of Indian taste.I added some moong dal and roasted vegetables like pumpkin, peppers etc.

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Italian Risotto with a twist
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Ingredients for Italian Risotto with a twist Recipe

  • 0.60 cup Vegetable Stock (homemade)
  • 1/5 cup short grain Rice (I used Egyptian rice)
  • 1/10 cup split moong dal
  • 1/10 cup thinly cubed red Pumpkin
  • 0.40 tablespoon Thinly cubed Red capsicum
  • 0.40 Tbsp Thinly cubed Carrot pieces
  • 0.40 tablespoon Thinly cubed Green capsicum
  • 0.40 Tbsp Thinly cubed Red capsicum
  • 0.40 tablespoon 2-3 tablespoon
  • 1/5 Pieces Big onion finely diced
  • 0.40 Pieces arlic Clove Finely Diced
  • 1/5 A Bunch Coriander leaves chopped
  • 0.40 tablespoon Olive oil
  • 0.40 teaspoon Butter
  • 0.40 tablespoon Grated cheese
  • 0.40 teaspoon Chilli flakes
  • to taste Salt

Directions: Italian Risotto With A Twist Recipe

  • STEP 1.Clean and soak rice and daal for at least 2 hour.
  • STEP 2.Dice all the vegetables, onion and garlic.
  • STEP 3.Heat a pan and dry roast pumpkin pieces in low flame until they get charred.
  • STEP 4.Also roast capsicums and carrot cubes.
  • STEP 5.Transfer the charred vegetables to a plate.
  • STEP 6.Heat the vegetable stock to a slow simmer. I make vegetable stock by boiling 1 carrot, 1 onion cut into small pieces, some green peas,some sweet corns, salt and pepper for half an hour in slow flame and then drain and reserved the stock.
  • STEP 7.In a large frying pan heat olive oil and 1 teaspoon butter over a medium heat.
  • STEP 8.Add the drained rice and saute until rice becomes translucent.
  • STEP 9.Add cbopped onions and saute again for 2-3 minutes.
  • STEP 10.Also add garlic, salt and saute for few seconds.
  • STEP 11.Now add in the drained daal and saute in medium heat for few more minutes.
  • STEP 12.Next add the roasted vegetables and stir well.
  • STEP 13.Now you need to slowly stir in the hot vegetable stock a ladle full at a time, stirring continually, making sure all of the stock has been incorporated each time and the pan is dry.
  • STEP 14.You have to do it till rice and daal become soft. It will take atleast 25 to 30 minutes to completely absorp the stock in batches and rice-daal become mashy.
  • STEP 15.Add chilli flakes, grated cheese and remaining 1 teaspoon butter.
  • STEP 16.Stir well and add chopped coriander leaves.
  • STEP 17.Give a last stir and remove from heat.
  • STEP 18.Tasty and healthy vegetable risotto with a twist is ready to serve. I serve with some beetroot juice infused yoghurt.
Nutrition
value
314
calories per serving
8 g Fat11 g Protein46 g Carbs4 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    11g
  • Carbs
    46g
  • Fiber
    4g

MacroNutrients

  • Carbs
    46g
  • Protein
    11g
  • Fiber
    4g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    53mg
  • Iron
    3mg
  • Vitamin A
    250mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    42mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    23mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    68mg
  • Manganese
    < 1mg
  • Phosphorus
    197mg
  • Selenium
    13mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Sabrina Yasmin