Recipe: Perfect Italian Risotto with a twist

Italian Risotto with a twist. 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.

Except the waiter explained the whole thing in Italian and we did not understand a word of what he was saying. With a little help from the dictionary and a very helpful waiter we could make out that risotto was made from. Place beets on a large piece of aluminum foil, drizzle with olive oil and wrap them up tightly, forming a sealed package. You can cook Italian Risotto with a twist using 15 ingredients and 18 steps. Here is how you achieve that.

Ingredients of Italian Risotto with a twist

1. Prepare 3 cup of Vegetable Stock (homemade).
2. It's 1 cup of short grain Rice (I used Egyptian rice).
3. Prepare 1/2 cup of split Moong dal.
4. It's 1/2 cup of thinly cubed red Pumpkin.
5. It's 2-3 tablespoon of green Capsicum cut into small cubes.
6. Prepare 2-3 tablespoon of red Capsicum cut into small cubes.
7. It's 2-3 tablespoon of carrot cut into small cubes.
8. You need 1 of big Onion Finely Diced.
9. You need 2 of Garlic Clove Finely Diced.
10. You need 1 bunch of Coriander leaves chopped.
11. You need 2 tablespoon of Olive oil.
12. You need 2 teaspoon of Butter.
13. It's 2 tablespoon of grated Cheese.
14. You need 2 teaspoon of Chilli flakes.
15. You need to taste of Salt.

They will still be firm, and will continue to cook in the risotto. Risotto is a famous Italian speciality that is popular around the world. It is essentially a rice dish that has a delicious creamy texture. Popularly, it is cooked in meat or seafood broth, but it also has vegetarian varieties.

Italian Risotto with a twist step by step

1. Clean and soak rice and daal for at least 2 hour..
2. Dice all the vegetables, onion and garlic..
3. Heat a pan and dry roast pumpkin pieces in low flame until they get charred..
4. Also roast capsicums and carrot cubes..
5. Transfer the charred vegetables to a plate..
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..
7. In a large frying pan heat olive oil and 1 teaspoon butter over a medium heat..
8. Add the drained rice and saute until rice becomes translucent..
9. Add cbopped onions and saute again for 2-3 minutes..
10. Also add garlic, salt and saute for few seconds..
11. Now add in the drained daal and saute in medium heat for few more minutes..
12. Next add the roasted vegetables and stir well..
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..
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..
15. Add chilli flakes, grated cheese and remaining 1 teaspoon butter..
16. Stir well and add chopped coriander leaves..
17. Give a last stir and remove from heat..
18. Tasty and healthy vegetable risotto with a twist is ready to serve. I serve with some beetroot juice infused yoghurt..

In an appropriately sized high-sided, thick-bottomed pan with a lid, slowly melt two-thirds of the butter. Score down the length of the vanilla pods and remove the seeds by scraping a knife down the inside of each half. Add the seeds to the butter and stir. Simple and delicious, perfectly creamy Italian risotto with a twist. A lovely meal to share with family and friends.