1½ cup Risotto rice
1 medium onion (chopped)
4 garlic cloves (chopped)
3 cups vegetable stock
Salt to taste
½ tsp black pepper powder
2 medium carrots (sliced)
2 cups skimmed milk
7-8 black peppercorns (crushed)
1 tsp dried basil
5-6 french beans (cut into 1 inch pieces)
1 medium green capsicum (cut into ½ inch pieces)
5-6 fresh button mushrooms (sliced)
1. Heat a non stick pan, add onion and garlic and cook till transparent. Add rice, stir and roast for two to three minutes. Add three cups of hot stock, salt and pepper powder and mix well. Add carrots, cover and cook till the rice is half done.
2. Add milk, crushed peppercorns and dried basil. Cook till the half the milk has been absorbed. Add French beans, capsicums and mushrooms and cook till the vegetables are soft. Remove from heat and serve hot.
Tip: Traditionally arborio rice is used to make risotto. But you can also use ukda chawal (parboiled rice).