Easiest Way to Prepare Quick Italian Risotto with a twist

Italian Risotto with a twist.

Italian Risotto with a twist

Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, italian risotto with a twist. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Italian Risotto with a twist is one of the most well liked of recent trending foods on earth. It's appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look wonderful. Italian Risotto with a twist is something which I've loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook italian risotto with a twist using 15 ingredients and 18 steps. Here is how you can achieve that.

The ingredients needed to make Italian Risotto with a twist:

{Prepare 3 cup of Vegetable Stock (homemade).
{Prepare 1 cup of short grain Rice (I used Egyptian rice).
{Take 1/2 cup of split Moong dal.
{Make ready 1/2 cup of thinly cubed red Pumpkin.
{Make ready 2-3 tablespoon of green Capsicum cut into small cubes.
{Prepare 2-3 tablespoon of red Capsicum cut into small cubes.
{Prepare 2-3 tablespoon of carrot cut into small cubes.
{Get 1 of big Onion Finely Diced.
{Get 2 of Garlic Clove Finely Diced.
{Make ready 1 bunch of Coriander leaves chopped.
{Get 2 tablespoon of Olive oil.
{Take 2 teaspoon of Butter.
{Prepare 2 tablespoon of grated Cheese.
{Get 2 teaspoon of Chilli flakes.
{Make ready to taste of Salt.

Instructions to make Italian Risotto with a twist:

Clean and soak rice and daal for at least 2 hour..
Dice all the vegetables, onion and garlic..
Heat a pan and dry roast pumpkin pieces in low flame until they get charred..
Also roast capsicums and carrot cubes..
Transfer the charred vegetables to a plate..
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..
In a large frying pan heat olive oil and 1 teaspoon butter over a medium heat..
Add the drained rice and saute until rice becomes translucent..
Add cbopped onions and saute again for 2-3 minutes..
Also add garlic, salt and saute for few seconds..
Now add in the drained daal and saute in medium heat for few more minutes..
Next add the roasted vegetables and stir well..
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..
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..
Add chilli flakes, grated cheese and remaining 1 teaspoon butter..
Stir well and add chopped coriander leaves..
Give a last stir and remove from heat..
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 reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!