Vegetable Risotto is very much like Indian Khichadi but with a very different flavor. It’s easy to make and you can make so many variations just by changing the vegetables.

Ingredients

Method

1. Blanch broccoli and keep aside, here’s how: Cut broccoli in small florets. Boil 4 cups of water. Once the water starts boiling, turn off the heat. Add broccoli florets. Remove from water and drain in one minute.
2. Chop green onions and red onions coarsely.
3. Grate the garlic finely.
4. Heat oil in a large pan. Add onions and garlic and fry till they start browning.



5. Add freshly crushed black pepper, salt and red pepper flakes.



6. Then add rice and mix well so that rice is coated with oil.



7. Pour one cup of broth and once the broth starts boiling, reduce the heat and cover the rice.



8. When the broth is all absorbed, add another cup and let the rice cook.
9. Again when the second cup of broth is also absorbed, add the remaining cup of broth.
10. Once all the broth is almost absorbed, add blanched broccoli and raw spinach leaves.



11. Mix well and let it cook for 2-3 minutes.
12. Add cheese and mix again lightly. Turn off the heat and cover the rice for 10 minutes so that the cheese melts.



13. Vegetable Risotto is ready to serve.

Notes

1. You can even add red bell pepper in the recipe to make it more colorful.

Summary

Recipe Name

Vegetable Risotto

Author Name

Ruchi Garg

Published On

2011-04-08

Total Time

35M

Average Rating

5 Based on 1 Review(s)