Italian Risotto with a twist
Italian Risotto with a twist

Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, italian risotto with a twist. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Italian Risotto with a twist is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Italian Risotto with a twist is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook italian risotto with a twist using 15 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Italian Risotto with a twist:
  1. Make ready 3 cup Vegetable Stock (homemade)
  2. Get 1 cup short grain Rice (I used Egyptian rice)
  3. Prepare 1/2 cup split Moong dal
  4. Take 1/2 cup thinly cubed red Pumpkin
  5. Make ready 2-3 tablespoon green Capsicum cut into small cubes
  6. Take 2-3 tablespoon red Capsicum cut into small cubes
  7. Make ready 2-3 tablespoon carrot cut into small cubes
  8. Take 1 big Onion Finely Diced
  9. Take 2 Garlic Clove Finely Diced
  10. Prepare 1 bunch Coriander leaves chopped
  11. Take 2 tablespoon Olive oil
  12. Make ready 2 teaspoon Butter
  13. Make ready 2 tablespoon grated Cheese
  14. Take 2 teaspoon Chilli flakes
  15. Prepare to taste Salt
Instructions to make Italian Risotto with a twist:
  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.

So that is going to wrap it up for this special food italian risotto with a twist recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!