An Inspired Vegetable Risotto
An inspired vegetable risotto - a light Italian style risotto made with an Indian rice similar to arborio, vegetable broth, peas, corn and carrot.
- 2 tbsp tomato puree
- 4 to 5 cups vegetable broth
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 tsp minced garlic
- 1 medium onion finely chopped
- 1 cup Idli rice
- 1 cup mixed vegetables (frozen green peas, frozen sweet corn, finely diced carrot)
- Salt and pepper to taste
- Fresh basil to garnish
Mix the tomato puree into the vegetable broth and bring it a simmer in a pan. Let it keep warm while you cook the risotto.
Heat the oil in a thick walled/ bottomed pot. Add the butter and add the rice. Stir well and toast it till it starts giving off an aroma (about one or two minutes). Do not brown. Add the garlic and onion. Cook until the raw smell of the garlic disappears and the onion becomes translucent. Do not brown.
Add the vegetables to the pot and sauté for about 5 to 10 minutes. Now add about 3/4 cup of warm broth. Bring to boil, then simmer. Stir a couple of times and allow the broth to be absorbed by the rice.
Add another 3/4 cup of warm broth. Stir on and off allowing the rice to cook and absorb the broth. Repeat until most of the broth or all of it (as required) is used up to cook the rice. Keep stirring regularly to mix and also make sure it doesn’t stick to that bottom of the pot.
The risotto is ready when the rice is cooked with a bare hint of chewiness. It should have the consistency of a very thick porridge. Stir in the salt and some butter and grated Parmesan cheese if using.
Dish into bowls and serve immediately. Cold risotto is likely to congeal and become unappetizing because of the starch in it.