Home Made Risotto - For Vegetarians & Non Vegetarians

Inspired by Big Chill, Khan Market, its an easy to make recipe. I have practiced it for at least a 50 times and it has never ever failed me. It is your very own exotic 'khichdi'.


Success: 100%


Challenge: Developing a taste for it


Time: About 30 mins with no distractions


Serves: 3 normal human appetites


Magic Formula:


Risotto Rice: About 150 gms (you can get a box from a relatively better neighborhood grocery store)


Milk: 2.5 medium sized cups


Water/Chicken Stock: 2 medium sized cups


Yellow Butter: About 2 serving spoons


Spring/Normal Onion: Finely chopped one medium sized 


Spinach/Boiled Minced Chicken: 200 gms finely chopped spinach or 200 gms slightly boiled minced chicken (save the chicken stock left from boiling the minced chicken - not mandatory though)


Garlic Paste: made out of 2 medium sized cloves


Seasoning: Salt to taste, white pepper, dried powder of parsley, basil and oregano (you get them in grocery stores)


Magic Wand: Non stick deep dish/pan and wooden spoons


Magic Touch:


Put the non stick deep dish on the burner. Add butter. Do not let the butter burn. Add garlic paste, finely chopped onions with finely chopped fresh spinach or minced chicken if you are carnivores. Put all together. Saute for 5 mins on medium flame.


Add risotto rice. Saute for about 3-4 mins. Add all of the seasoning. Add milk with water or the chicken stock. Mix well. Cover it and let it cook on medium heat until the rice is completely cooked.


The Risotto is not completely dried up. You could top it with Parmesan cheese. 

Make sure: Have it hot and straight from the pan. Try giving it instead of 'khichdi' to the ill healths at home. They will shower their blessings and love on you.