How to make Moong Khichdi Risotto -
Indo Italian fusion - this moong khichdi risotto is a sure winner.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Whole green grams (sabut moong) (साबुत मूंग), Arborio rice (आरबोरिओ राइस)
Cuisine : Indo-Italian
Course : Rice
For more recipes related to Moong Khichdi Risotto checkout Hare Moong Ki Khichdi With Palak. You can also find more Rice recipes like Brown Rice With Greens, Thai Style Vegetarian Mince with Thai Rice, Bisi Bele Bhaat-SK Khazana, Indonesian Coconut Rice.
Moong Khichdi Risotto Recipe Card
The main difference between Italian and Indo Italian dishes is that the dishes which require stuffing, Indian vegetables and masalas replace the authentic Italian ones.
Authentic Italian foods use the typical Italian herbs to flavour but very little chillies. And since we Indians like our food to be spicier, plenty of chilli flakes do the needful.
Prep Time : 7-8 hour
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Moong Khichdi Risotto Recipe
Whole green grams (sabut moong) soaked overnight ½ cup
Arborio rice 1 cup
Butter 2 tablespoons
Olive oil 1 tablespoon
Mustard seeds 1 teaspoon
Cumin seeds 1 teaspoon
Green chillies finely chopped 1-2
Curry leaves 7-8
Garlic chopped 1 tablespoon
Onion finely chopped 1 medium
Salt to taste
Fresh coriander leaves chopped 1 tablespoon
Parmesan cheese powder 1 tablespoon
Fresh coriander sprigs for garnishing
Method
Step 1
Heat butter and olive oil in a deep non-tick pan. Add mustard seeds and let it splutter. Add cumin seeds and sauté for 10 seconds.
Step 2
Add green chillies and mix. Add curry leaves and sauté for 30 seconds. Add garlic and sauté for 30 seconds. Add onion and sauté till translucent.
Step 3
Add Arborio rice and sauté for 1 minute. Add drained green gram, mix and cook for 1 minute.
Step 4
Add salt, mix and cook for 1 minute. Add 3 cups water gradually, mix, cover and cook till rice is done.
Step 5
Add coriander leaves and parmesan cheese, mix and cook for 1-2 minutes.
Step 6
Serve hot garnished with fresh coriander sprigs.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
