Baked Vegetable Risotto Recipe

Ingredients

• 2 tsp butter
• 1/4 cup finely chopped onion
• 1/2 cup finely chopped capsicum (red, yellow and green)
• 1/4 cup chopped mushrooms (khumbh)
• 2 1/4 cups soaked and cooked brown rice
• 1 1/2 cups milk (whole Buffalo, 6.5% fat)
• 1 tbsp fresh cream
• 1/4 cup grated processed cheese
• salt (namak) and to taste
• 1/2 tsp butter for greasing
• 2 tbsp grated processed cheese

Steps

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