Brown Rice Risotto
Ingredients
2 cups cooked brown rice
1/4 cup finely chopped onions
2 tsp finely chopped garlic (lehsun)
1/2 cup finely chopped coloured capsicum (red , yellow and green)
2 tsp cornflour
1 cup low-fat milk , 99.7% fat-free
salt to taste
1 1/2 tsp dry red chilli flakes (paprika)
2 tsp dried oregano
2 tsp grated mozzrella cheese
For The Garnish
finely chopped coloured capsicum (red , yellow and green)
Method
1. Dissolve the cornflour in 1 tbsp of milk and keep aside.
2. Heat a broad non-stick pan on a medium flame and when hot, add the onions and garlic and dry roast on a medium flame for 1 to 2 minutes or till the onions turn light brown in colour. Sprinkle a little water if the mixture starts burning.
3. Add the capsicum and dry roast on a medium flame for 1 minute.
4. Add the brown rice, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
5. Add the remaining milk, salt, chilli flakes, oregano and cornflour-milk mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
6. Add 1 tbsp of water and mash well using a potato masher.
7. Add the cheese, mix well and cook on a medium flame for another 1 minute, while stirring continuously.
8. Serve immediately garnished with coloured capsicum.
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