Baked Vegetable Risotto, Protein Rich Recipe

by Tarla Dalal

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Like our desi khichdi , Risotto also has a unique flavour and soft texture, which Italians find comforting.

Once you develop a taste for this Italian delicacy, you will find it a pleasure to rest every spoonful on your taste buds, with the soothing taste of milk and cheese, the classic aroma of pepper, and the crunchiness of mixed vegetables.

Interestingly, this recipe is rich in protein not just from the dairy products used, but also with the smart replacement of polished rice with brown rice. This not only increases the protein content, but fibre content too making this a healthy fare for kids and adults.

Cut the vegetables finely, so your kids will wipe off the Baked Vegetable Risotto faster than you can imagine.

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Baked Vegetable Risotto, Protein Rich Recipe recipe - How to make Baked Vegetable Risotto, Protein Rich Recipe

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Preparation Time: 15 mins Cooking Time: 7 mins Baking Time: 15 minutes Baking Temperature: 200ºC (400ºF) Total Time: 37 mins 4Makes 4 servings
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Ingredients

2 tsp butter
1/4 cup finely chopped onions
1/2 cup finely chopped capsicum (red , yellow and green)
1/4 cup chopped mushrooms (khumbh)
2 1/4 cups cooked brown rice
1 1/2 cups milk
1 tbsp fresh cream
1/4 cup grated processed cheese
salt and to taste

Other Ingredients
1/2 tsp butter for greasing
2 tbsp grated processed cheese

Method

Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
Add the capsicum and mushrooms, mix well and sauté on a medium flame for 2 minutes.
Add the rice, milk, cream, cheese, salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes, mash it lightly using a potato masher.
Pour the mixture into a greased baking dish and sprinkle cheese evenly over it.
Bake in a pre-heated oven at 200ºc (400ºf) for 10 minutes or till the cheese melts.
Serve immediately.