Achari Risotto | Cooking Classy with Chef Afraz | Sanjeev Kapoor Khazana

Quick and easy indian style risotto server with grilled vegetable and papad.

ACHARI RISOTTO

Ingredients

2 tablespoons mango pickle (achar)
1½ cups Arborio rice
2 tablespoons oil
1 tablespoon chopped garlic
1 medium onion, finely chopped
3 cups vegetable stock
½ medium red capsicum, cut into triangles
½ medium green capsicum, cut into triangles
½ medium yellow squash, cut into roundels
½ medium green zucchini, cut into roundels
2 asparagus, cut into 2 inch pieces and blanched
1 small carrot, cut into roundels
Salt to taste
Crushed black peppercorns to taste
1-2 tablespoons fresh cream
20 grams parmesan cheese
2-3papad
Fresh coriander sprig for garnishing

Method

1. Heat 1 tablespoon oil in a non-stick pan. Add garlic and sauté for 30 seconds. Add onion and sauté till translucent.
2. Add rice and sauté for 1 minute. Add ½ cup vegetable stock, mix and cook till the rice absorbs the stock. Similarly, add 1½ cups vegetable stock gradually and cook till rice absorbs the stock.
3. Cut red capsicum and green capsicum into triangles. Halve the yellow squash roundels and green zucchini roundels. Transfer in a bowl.
4. Add asparagus, carrot, salt and crushed peppercorns to the bowl and toss to mix.
5. Add pickle to the rice and mix. Add remaining vegetable stock, mix and cook till rice is done.
6. Heat remaining oil in a non-stick grill pan. Place the mixed vegetables and cook till grill marks appear.
7. Add crushed peppercorns to risotto and mix well. Add cream and grate in parmesan cheese, mix and cook for 1-2 minutes.
8. Apply some water on each papad and cut into triangles.
9. Heat a non-stick tawa and roast the papad triangles from both sidestill golden brown and crisp.
10. Place a medium square mould on individual serving platter, put in some risotto and level it out.
11. Place grilled vegetables on one side of the mould and demould.
12. Garnish the risotto with roastedpapad triangles and a coriander sprig and serve hot.

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