Tuesday, May 24, 2011

Risotto with roasted Vegetables


Olive oil - 1 tbsp
Butter - 3 tbsp
Onion - 1 finely chopped
Rice - 2 cups
Roasted Vegetables - chunks of skinned potatoes, bell peppers, sweet hot peppers, eggplant
Garlic - 2 cloves finely chopped
Fresh ginger - small chunk finely chopped
Ground black pepper, Salt and Italian seasoning - per taste


1. Brush the vegetable chunks with a tbsp of olive oil, salt and Italian seasoning. Mix well and roast them until the skin becomes tender and golden. Keep aside.
2. Heat butter in a deep pan and add onions, garlic, and ginger. Cook until the onion becomes soft and starts to turn golden brown.
3. Add the rice to the pot and mix to coat in butter until translucent.
4. Gradually add the water and stir in until the rice is more than half cooked.
5. Add salt and a part of the roasted veggies to the rice, mix well and cook until the rice is soft and done.
6. Remove the risotto from heat, add some more butter, fresh ground black pepper, seasoning and salt if required.
7. Serve onto plates garnish with the remaining roasted vegetables and fresh cut cilantro.