How to make Brown Rice Risotto -
A deliciously healthy risotto made with brown rice
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Basmati Rice (बासमती चावल), Eggplant
Cuisine : Fusion
Course : Rice
For more recipes related to Brown Rice Risotto checkout Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani, Vegetable Biryani . You can also find more Rice recipes like Leelva Nu Bhaat Tawa Pulao Gulabari Kofta Biryani Mexican Fried Rice
Brown Rice Risotto Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 1.30-2 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Brown Rice Risotto Recipe
Basmati Rice soaked for 2 hours and drained 1 1/2 cups
Eggplant 1 medium
Olive oil 2-3 tablespoons
Garlic finely chopped 1 tablespoon
Onion finely chopped 1 medium
Salt to taste
Vegetable stock 3 1/2 - 4 cups
Crushed black peppercorns to taste
Red chillies fresh 2
Tomato finely chopped 1 medium
Processed cheese 50 grams
Fresh parsley sprig for garnishing
Method
Step 1
Heat olive oil in a non-stick pan, add garlic and sauté till lightly browned.
Step 2
Cut eggplant in medium-sized cubes.
Step 3
Add onion to the pan and sauté further for a minute. Add brown rice and mix well.
Step 4
Add eggplant cubes and salt and mix well. Add 1 cup vegetable stock and crushed peppercorns and mix well.
Step 5
Finely chop red chillies and add, cover and cook for 5-7 minutes.
Step 6
Add remaining vegetable stock and mix. Add tomato and mix well. Cover and cook till the moisture is absorbed.
Step 7
Remove the lid, grate cheese into the pan and mix well. Cover and cook on medium heat till the rice is fully done.
Step 8
Transfer the risotto onto a serving plate, garnish with parsley sprig and serve hot.
Nutrition Info
Calories : 1075 Kcal
Carbohydrates : 25.75 gm
Protein : 42.25 gm
Fat : 60.7 gm
Other : 18.3
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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.
