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Italian Risotto with a twist
Italian Risotto with a twist

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We hope you got insight from reading it, now let’s go back to italian risotto with a twist recipe. You can have italian risotto with a twist using 15 ingredients and 18 steps. Here is how you cook it.

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

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