Rice Vegetable Risotto Recipe
Viewed: 96263 times
Tarla Dalal
• 06 December, 2024
Table of Content
The colourful veggies in this dish makes it extremely appealing and also irresistible due to their aromatic flavours while being cooked.
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
Main Procedure
- 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
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Rice Vegetable Risotto recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 261 Calories |
| Protein | 6.7 g |
| Carbohydrates | 26.5 g |
| Fiber | 1.7 g |
| Fat | 13.8 g |
| Cholesterol | 34 mg |
| Sodium | 205 mg |
Click 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!
5
