It was a tough call to pick a dish from this menu. But finally decided on making a risotto. Original dish was made with wild mushrooms but since my husband is not a big fan of mushrooms I decided to make it with mixed veggies and add Indian flavors to it. Also I made the risotto in the pressure cooker to speed things up, but you can make it in the traditional way too. I added carrot, green beans and green peas. Add more veggies or skip them altogether -- choice is yours. All in all, this is a great quick recipe that is colorful, filling and delicious. Ingredients: Serves 2 Arborio rice - 1cup (substitute with basmati rice, if you can't find the more traditional arborio rice) Onion - 1 small, finely chopped Ginger - ½", finely grated
Garlic - 2 cloves, finely chopped
Carrot - 1 medium, peeled and diced
Green Beans - ½cup, chopped
Green Peas - ½cup
Mint - 3tbsp, finely chopped
Cilantro - 2tbsp, finely chopped
Paprika - 1tsp (adjust as per taste preference)
Curry Powder - ½tsp (adjust as per taste preference)
Salt - to taste
Method:
- Heat 2tbsp oil (or vegan butter) in a pressure cooker or a heavy bottom pan. Add the onions, ginger and garlic. Saute till the onions are translucent, about 2~3 minutes.
- Next add carrots and green beans. Cook covered for 2~3 minutes. Add chopped mint, salt, paprika, curry powder and mix well.
- Stir in the rice and saute for 3~4 minutes till the rice is toasted. Next add 2½cups of vegetable stock or water, close the lid and cook for 2 whistles or 7~8 minutes. Turn off the stove and wait for the pressure to release naturally.
- To cook in the traditional method, keep 3~4 cups of veggie stock/ water ready. Add a ladle full of liquid to the veggie & rice mixture and cook till the water evaporates. Add another ladle full of liquid and continue cooking. Repeat till the rice is tender and cooked through, this takes about 18~20 minutes.
- Finally add the chopped herbs, mix and serve hot!!