Brown Rice Risotto

Brown Risotto rice is a cheese-based version that is made heart-friendly by using high fiber brown rice, minimal cheese, and milk and cornflour mixture for thickening. With capsicums for color and crunch, this Brown Rice Risotto is fresh, and spring and has an irresistible aroma and taste owing to the readily available ingredients added.


Preparation Time: 25 minutes
 Cooking Time:10-15 minutes
 Servings: 4

 

Ingredients:

  • 2 cups cooked brown rice

  • 1/4 cup finely chopped onions

  • 2 tsp finely chopped garlic (lehsun)

  • 1/2 cup finely chopped colored capsicum (red, yellow, and green)

  • 2 tsp cornflour

  • 1 cup Param milk

  • salt to taste

  • 1 1/2 tsp dry red chili flakes (paprika)

  • 2 tsp dried oregano

  • 2 tsp grated mozzarella cheese

The Garnish

  • Finely chopped colored capsicum (red, yellow, and green)

Method:

  • Dissolve the cornflour in 1 tbsp of milk and keep aside

  • Heat a broad non-stick pan on a medium flame and when hot, add the onions and garlic and dry roast on a medium flame for 1 to 2 minutes or till the onions turn light brown. Sprinkle a little water if the mixture starts burning.

  • Add the capsicum and dry roast on a medium flame for 1 minute

  • Add the brown rice, mix well and cook on a medium flame for 2 minutes while stirring occasionally

  • Add the remaining milk, salt, chili flakes, oregano, and cornflour-milk mixture, mix well, and cook on a medium flame for 3 to 4 minutes while stirring continuously

  • Add 1 tbsp of water and mash well using a potato masher

  • Add the cheese, mix well and cook on a medium flame for another 1 minute while stirring continuously

  • Serve immediately garnished with colored capsicum.