Veg Risotto Recipe
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
100 gm Arborio rice
250 ml vegetable stock
15 gm asparagus
15 gm baby corn
15 gm cherry tomatoes
100 ml fresh cream
1 paan leaf, chopped
10 gm onion, chopped
10 gm garlic, chopped
Salt and pepper to taste
50 gm butter
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.
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.
