Veg Risotto

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Jun. 21, 2009

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.


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


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


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