Vegetable Rissotto

[ Serves 4 ]


  • 350 gms Arborio Rice
  • 30 ml Olive Oil
  • 2 tbsp chopped Garlic
  • 150 gms chopped Onion
  • 50 gms diced Leeks
  • 750 ml Vegetable Stock
  • 30 ml White Wine(optional)
  • 50 gms diced Pumpkin
  • 50 gms sliced Beans
  • 50 gms Peas
  • 50 gms diced Carrot
  • 150 ml Cream
  • 100 gms Grated Amul Cheese
  • 1 tbsp chopped Chives
  • Seasoning as required


Step 1:-
  1. Pre-heat the non-stick pan, pour olive oil, add garlic and onion, add Arborio rice sauté all together for 3 minutes, add white wine and cook until wine dries.
  2. Add vegetable stock and boil the rice for 12 minutes(until rice is 70% cooked). Keep aside.
  3. Boil the water in a pot with two pinch of salt. Once water start boiling add pumpkin, beans and carrots and cook for 4 minutes. Drain and cool down with ice shock. Keep aside.
Step 2:-
  1. Sauté onion, garlic, leeks in olive oil.
  2. Mix all half-cooked vegetables to the pot. Keep stirring.
  3. Add the 70% cooked Arborio rice and cream then cook for another 7 minutes add vegetable stock if needed. Finally season well.
  4. Just before risotto rice is cooked, add grated Amul Cheese and chives, keep folding until cheese melts.
  5. Garnish with sliced halved tomatoes, chopped chives and basil sprigs as shown in the picture.

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