Hey Friends.... its time to visit Italy... Here we bring authentic and easy recipe of Mushroom and Broccoli Risotto with Herbs.
INGREDIENTS (Serves 4)
- Risotto rice with herbs- 1 pack small (if you are using simple risotto rice, then you can add mixed herbs)
- Mushrooms (slice them into 1/2 to 1 inch size (1/2 se 1 inch ke aakar mein katta hua)- 1 packet
- Broccoli - 1 (cut into florets and boil them for 2-3 min and drain water) (kaat ke 2-3 min tak ubaal ke paani fenk dein)
- Vegetable stock- 4-6 cups (chopped vegetables you can use-onion, carrots, parsley/coriander, garlic; boil these chooped vegetables in 9-10 cups of water for 20-30min., sieve vegetables, and keep water aside which is a vegetable stock) (chhote katte huye pyaaz, gajar, dhaniya, lehsun; sab ko 9-10 cup pani mein ubaal lein 20-30 min. ke liye; uske baad uss pani ko chhan ke alag rakh lein)
- Finely chopped garlic (bareek katta hua lehsun)- 1 spoon
- Butter- 1 spoon
- Grated Cheese- Parmesan (optional) - 1 big spoon
- Crushed fresh black pepper- as per taste
- Italian mixed herbs- as per taste (since rice has herbs, still you can add some more)
- Salt- to taste
HOW TO MAKE
- Take a heavy bottom pan, melt butter and add garlic. Saute till garlic turns light golden brown.
- Add mushrooms and saute little, add broccoli and saute little more for 1 min.
- Add rice and saute for almost 1 min, then slowly add little vegetable stock till rice dips in stock.
- Add salt to taste.
- Stir the rice in between so that it does not stick from the bottom of the pan.
- Continue adding vegetable stock slowly in small batches until rice are cooked al dente (firm to bite) and vegetable stock is absorbed.
- Add fresh crushed black pepper and mixed Italian herbs. Mix well with light hands
- At the end, add Parmesan cheese (optional). Mix lightly. Serve warm.
Enjoy homemade Ammmazzzzzzzing Risotto :)
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