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Rice Vegetable Risotto
Tarla Dalal
06 December, 2024
Table of Content
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
10 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
20 Mins
Makes
4 servings
Ingredients
Main Recipe
3 tbsp butter
1/2 cup finely chopped onion
1 tsp chopped garlic (lehsun)
1 tbsp chopped celery (ajmoda)
2 tbsp chopped zucchini
1/2 cup chopped capsicum
salt to taste
2 cups leftover soaked and cooked rice (chawal)
2 tbsp fresh cream
1/2 cup milk
1/4 cup grated parmesan cheese
freshly ground freshly ground black pepper (kalimirch) to taste
Method
- Heat the butter in a pan, add the onions and sauté till they turn translucent.
- Add the garlic and celery and sauté for a few more seconds.
- Add all the vegetables and salt and mix well.
- When the vegetables have softened a little, add the rice, cream, milk and ½ cup of water and mix well.
- Bring to boil and simmer for a few minutes, adding more water if required.
- Add the pepper, mix well and serve hot.
Rice Vegetable Risotto recipe Video by Tarla Dalal
Rice Vegetable Risotto recipe with step by step photos
Nutrient values (Abbrv)per plate
nullClick here to view Calories for Rice Vegetable Risotto
The Nutrient info is complete
archbir
Oct. 27, 2020, 10:44 a.m.
turned out really well!
-11590.webp)
-9502.webp)
