How to make Herb Risotto with Leftover Rice -
Delicious and excellent way to use leftover rice.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Left over Kolum Rice, Thyme (थाईम)
Cuisine : Italian
Course : Rice
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You can also find more Rice recipes like Kathal Ka Pulao Chicken Thai Rice Fried Rice Lemon Coconut Rice
Herb Risotto with Leftover Rice Recipe Card
Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity. Italian cuisine is simple and a number of dishes having only four to eight ingredients. They rely mostly on the quality of ingredients rather than elaborate preparation.
Noteworthy changes in Italian cuisine happened with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, which are now an integral part of this cuisine. Italian cuisine is known for its regional diversity each with a distinct taste. This cuisine today is probably one of the most popular in the world.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Herb Risotto with Leftover Rice Recipe
Left over Kolum Rice 3 cups
Thyme 2-3 sprigs
Onions 2 medium
Extra virgin olive oil 4 tablespoons
Garlic 8-10 cloves
Vegetable stock 1 1/2 cups
Salt to taste
Crushed black peppercorns to taste
Parmesan cheese 50 grams
Cherry tomatoes 15-20
Fresh cream 1/4 cup
Butter 2 tablespoons
Broccoli,blanched 7-8 florets
Basil leaves 8-10
Method
Step 1
Chop onions. Heat 2 tbsps extra virgin olive oil in a deep non stick pan. Add onions and saute till soft. Crush garlic cloves and add and continue to saute till fragrant. Add rice and mix well. Add half the vegetable stock, salt, freshly crushed black peppercorns and cook.
Step 2
Grate some parmesan cheese directly into the pan and mix. Add the remaining stock and mix. Cover and continue to cook. Heat remaining extra virgin olive oil in another non stick pan. Make small slits on half the cherry tomatoes and halve the remaining.
Step 3
Add all of them to the second pan. Add salt, freshly crushed black peppercorns and mix. Add fresh thyme to the rice and mix. Add cream and butter and mix well. Add broccoli florets to the tomatoes in the second pan and mix.
Step 4
Tear fresh basil leaves and add to the rice. Add most of the tomatoes and broccoli and mix. Transfer the risotto into a serving bowl, put the remaining tomatoes-broccoli over. Make shavings of the remaining parmesan cheese and place over the rice, sprinkle some crushed black peppercorns.
Step 5
Serve hot.
Nutrition Info
Calories : 1635 Kcal
Carbohydrates : 31 gm
Protein : 111.2 gm
Fat : 112.4 gm
Other : 3
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
