Risotto mein Twist
Risotto is a Classic Italian Dish made from rice and is very creamy in texture. Taking into account that we are trying to cut on certain foods I made this risotto with a twist.
Servings: 4 people
Calories:
Ingredients
- 1 cups pearl barley cooked
- 1 onion chopped
- 3 tablespoon olive oil
- 5 cups vegetable stock or water
- 6-7 cloves garlic minced
- Salt to taste
- 1 teaspoon Black pepper
- 1 cups veggies of your choice I used carrots spring onions and mushrooms
- 1 teaspoon pulao masala
- 1 cup Milk optional
Instructions
- In a thick bottomed pan ( I used my pressure cooker ) heat the oil.
- Add the garlic and stir fry till golden brown. Drain and set aside.
- Fry the mushrooms drain and set aside.
- In the same oil add the onions fry till soft on medium flame. Take care it does not burn.
- Add the barley and stir fry till well done. Add 2 -3 tablespoon water and mix well.
- Add 2 ladles of the stock/water/milk and stir till the liquid is absorbed.
- Add more water or stock till the barley is cooked and reaches the consistency you like.
- Once the right consistency is reached add the vegetables, pulao masala, lemon juice, salt and pepper.
- Add the mushrooms, get off the gas and mix well.
- Serve immediately. You can serve with some salad but we had it with Daal.
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg