Veg Risotto
Veg rissoto is a flavorful rissoto made with arborio rice and vegetable stock. Cooked with fresh cream , cherry tomatoes, asparagus and baby corn, the veg rissoto is flavored with onions and garlic and seasoned with salt ad pepper.
Ingredients
| Arborio rice | 100 Gram | |
| Vegetable stock | 250 Milliliter | |
| Asparagus | 15 Gram | |
| Baby corn | 15 Gram | |
| Cherry tomatoes | 15 Gram | |
| Cream fresh | 100 Milliliter | |
| Paan leaf | 1 , chopped | |
| Onion | 10 Gram , chopped | |
| Garlic | 10 Gram , chopped | |
| Butter | 50 Gram | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
Melt half the butter in a hot pan.
Add chopped onion and saute till translucent.
Add the Arborio rice, stir till coated with butter.
Stir in 100 ml of hot stock; cook, stirring over low heat until liquid is absorbed.
Continue adding stock 100 ml at a time till absorbed; keep stirring between each addition.
(Total cooking time should be around 25 minutes or until rice is just tender.) In a separate pan, melt remaining butter.
Saute onion and garlic.
Add cream.
Reduce by three-fourth.
Add the vegetables and cooked risotto.
Add the chopped paan.
Adjust seasoning.
Serve hot.
Recipe Summary
Nutrition Facts
Serving size Complete recipe
Calories 911Calories from Fat 458
% Daily Value*
Total Fat 52 g80%
Saturated Fat 32 g160%
Trans Fat 0 g
Cholesterol
Sodium 1112 mg46.33%
Total Carbohydrates 104 g34.7%
Dietary Fiber 8 g32%
Sugars 11 g
Protein 11 g22%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
