Vegetable Risotto (Baked) Recipe

Ingredients

• arborio rice
• 2 tbsp butter
• 1/4 cup finely chopped onion
• 1/2 cup finely chopped capsicum
• 1 1/4 cups milk (whole Buffalo, 6.5% fat)
• 3 tbsp fresh cream
• 3/4 cup grated processed cheese
• salt (namak)

Steps

1. Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent.
2. Add the capsicum and sauté on a medium flame for 1 to 2 minutes or till the capsicum becomes soft.
3. Add the rice, milk, cream, salt, pepper and ¼ cup of cheese, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally using a potato masher.
4. Pour the mixture in a baking dish and spread it evenly using a spoon and sprinkle the remaining 1/2 cup of cheese on top.
5. Bake in a pre-heated oven at 200°c (400°f) for 10 to 15 minutes.
6. Serve immediately.