Written By: Upneet Pansare | Updated : September 17, 2018 3:50 PM IST
Impress your date with risotto recipe © Shutterstock
The traditional Italian dish of risotto is essentially rice cooked in a thick broth with vegetables and meat. The broth is usually made with meat stock and flavoured with wine and Italian seasoning. Of course, risotto without a dash of olive oil and some parmesan cheese grated on top is not a risotto! The best part about this recipe by Chef Ranjan Samal, Executive Chef, The Tamara Kodai is that this has several seeds and grains that increases its nutrition value. Sunflower seeds, flaxseeds, pumpkin seeds are great for cardiovascular health, hair and skin and for weight loss. Try making this recipe.
Ingredients
Cup Arborio Rice
Cup Multigrain Seeds mix (sunflower seeds, pumpkin seeds, barley, flaxseeds, quinoa, foxtail millet)
Cup Uncooked Brown Rice
Few thinly sliced shiitake mushroom
1 Cup Mix Vegetables chopped (Carrot, Bell pepper, Broccoli, Asparagus)
1tbsp chopped leek
1tbsp chopped celery
2 cup vegetable broth
1tsp chopped Garlic
2 to 3 Cherry tomatoes, cut into two
Chopped fresh parsley or fresh chives
One drop of Truffle oil
Salt to taste
1tbsp Extra virgin olive oil
2tbsp Parmesan cheese
Method:
1. Over medium heat, cook the multigrain seeds in a pan with 1 cup of vegetable broth. Wait till they cook completely and keep aside.
2. Boil vegetable broth in a large saucepan. Add rice cover, reduce heat, and simmer for 10 minutes. Add the multigrain mix and stir. Cover and simmer for 5 minutes or until the grains are tender. Set aside.
2. Heat 1 tablespoon olive oil in pan over medium heat. Add mushroom, leek, carrot, celery, and garlic and saut 5 for minutes.
3. Mix the vegetables with risotto. Finally add wine, and cook for 1 minute or until the liquid evaporates. Remove from heat and add cheese, salt, and pepper. Drizzle some truffle oil on top.
4. Garnish with a sprinkle of roasted pumpkinseed, fresh herbs and parmesan chips.
