1C. Arborio rice
½ C. White wine
2C. Vegetable stock
2T. Parmesan – Romano (grated)
1T. Lemon Juice
3T. Olive oil
Ingredients for Puree
1 Cauliflower head (minced)
1 Onion (chopped)
6-8 Basil leaves
Salt & Pepper
Ingredients for Garnish
2T. Garlic (minced)
3T. Cauliflower (minced)
3T. Mushrooms (chopped)
2T. Red bell pepper (chopped)
2T. Green bell pepper (chopped)
2T. Spring onion (chopped)
1T. Olive oil
Start with preparing the cauliflower puree. In a pan add the butter, basil leaves and onions. Once the onions start to sweat, stir in the cauliflower and season with salt & pepper. Cook the cauliflower on slow – medium heat without turning it brown. Add a cup of water if required. Once cooked properly let it sit for few minutes and puree using a blender. Set aside.
Take another pan and prepare for the garnish. Drizzle few drops of olive oil once heated add the garlic, spring onions, bell peppers, mushrooms and cauliflower. Saute for 6 – 7 minutes and reserve for later use.
Heat a flat pan on medium heat. Add some olive oil, once hot add the Arborio rice. Toast the rice till fragrant and then stir in the wine. Once the wine is absorbed add the vegetable stock. Keep on stirring to avoid sticking at the base. Also, you can add a dollop of butter to emulsify the rice. Add the lemon juice, cover and cook. Once the rice is almost done add the cauliflower puree and stir. This is the time when you will add the saffron, if using. Remove from the heat and add the grated cheese. Stir to mix the cheese evenly. Check for seasoning.
Pour some hot risotto in a plate, top it up with some prepared garnish and serve hot.
250G. Small Curd Cottage Cheese
1T. Ginger – Garlic Paste
2 Green Chili (deseeded, finely chopped)
1C. Red Bell pepper (finely chopped)
½ C. Green peas
2 Onions (chopped)
1 Tomato (chopped)
1T. Cumin seeds
¼ T. Garam Masala
¼ T. Turmeric Powder
½ T. Red Chili Powder
1T. Coriander Powder
¼ C. Milk
1T. Lemon Juice
2T. Fresh Coriander (chopped)
Heat oil in a pan and add cumin seeds. Allow them to crackle.
Add chopped onions, chilies, ginger-garlic paste and saute for few minutes.
Now add the chopped tomatoes and bell pepper. Give it a quick stir and cook till they turn soft.
Add garam masala, turmeric powder, red chili powder, coriander powder and salt to taste, stir.
Once fragrant add the milk and mix.
Stir in the cottage cheese, green peas, along with the lemon juice and cook for 3-4 minutes, stirring occasionally to prevent sticking.
Garnish with chopped coriander leaves and serve hot with the bread of your choice.
Tip: Any type of cottage cheese can be used for this recipe. Crumble or grate it before use.
½ C. Corn Kernels (frozen or fresh)
1 Carrot (peeled & chopped)
1 Onion (finely chopped)
4-6 Beans (finely chopped)
2T. Spring Onions (chopped)
2T. Cauliflower (small florets)
2C. Vegetable Stock
½ T. Sugar
¼ T. Oregano Seasoning
Salt & Pepper
In a pot melt some butter & sauté all the vegetables except the spring onions. Around 3 – 4 minutes.
Meanwhile stir the cornflour in 1 cup of water and leave aside. Make sure there are no lumps.
Now in the pot with the vegetables add the stock and water. Once comes to a boil allow to simmer for few minutes.
When the water in the pot is reduced, stir in the cornflour mixture. The soup will start to thicken at this stage. Add the sugar, pepper and check for salt. Let it simmer for 5 more minutes.
Garnish with spring onions, oregano seasoning and serve hot.