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Preparation Time : 10
Cook Time : 45
Total Time : 55
Risotto Rice 1 cup (Wash and Boil nicely, but do not over cook)
Beetroot 1 (roughly chopped)
Soyabean Champ (3 frozen sticks boiled and chopped)
Onion 1 Big (sliced)
Garlic 3-4pc cloves(chopped)
Green chillies 2 (chopped)
Green Peas 1/2 cup
Coriander leaves (approximately 1/2 bunch finely chopped)
Salt as per taste approximately 1/2 teaspoon minimum
Red Chilli Powder as per taste or 1/4 teaspoon approximately
Turmeric Powder 1/2 teaspoon
Refined Oil 2 tablespoon
Amul Butter 2-3 teaspoon
Amul Cheese 1 cube
Take a wok or kadhai add oil to it, heat well.
Add garlic,onion and green chillies to it.
Brown it nicely.
On the other side keep the Risotto rice for boiling and on the third side keep the frozen Soya champ sticks also for boiling.
Now come to the kadhai, add roughly chopped beetroot to it along with green peas, add salt, red chilli powder and turmeric to it, cook for 10 minutes on sim flame.
After that add water to it and cook further for 10-15 minutes, or till the peas and beetroot gets soft.
Now dry the veggie nicely, no water content should be left, add coriander leaves this time, toss it nicely and take out in a plate.
Using the same wok or kadhai add butter to it, as it melts add the chopped boiled SoyaChamp Sticks to it and toss well, at this time you may add some spices if you want (optional)
Now take out this also in a plate.
Sieve the boiled rice also.
Now arrange it nicely in a Borosil Glass Bowl.
Layer it first by veggie, then put some chopped coriander leaves, then layer of Boiled Risotto Rice, then place the Soya Champ pcs, again repeat the same, Make 2-3 layers.
Grate Amul Cheese Cube, put on top of ready bowl.
Preheat oven for 10min at 150 degree.
When it beeps, place the Borosil Glass Bowl inside and set the temperature for 10min.
Nice Baked Veggie Risotto is ready to serve.
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