Recipe- Vegetarian quick and easy Mushroom Spinach Risotto Rice

Recipe- Vegetarian quick and easy Mushroom Spinach Risotto Rice
Print Recipe
Risotto takes while and continuous attention and time. But here we have come with an easy and quick way to make it using precooked rice in an Indian way.
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Recipe- Vegetarian quick and easy Mushroom Spinach Risotto Rice
Print Recipe
Risotto takes while and continuous attention and time. But here we have come with an easy and quick way to make it using precooked rice in an Indian way.
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Ingredients
Sauce
Seasoning
Vegetables
Rice
Servings: people
Instructions
  1. First of all cook desi Indian rice and keep aside. (Authentically we use Italian short grain rice to make risotto and cook it using wine or stock. But you may also use Desi Indian Chawal cooked in normal water or vegetable stock (if available).)
  2. Here i used baby mushroom, if it is not available to you. You may dice mushroom into 4 pc (Do not chop them finely) So wash the available mushroom and dice (if required) keep aside.
  3. Wash properly and chop the spinach and keep aside.
  4. Now lets start to saute vegetable, heat vegetable oil in a wok and saute mushroom at high flame while stirring continuously for few seconds. Then cover the wok and reduce the flame to low and let mushroom cook completely.
  5. When mushrooms are done add chopped spinach and mix well. Cover the wok and keep at low flame for another 1-2 minutes.
  6. When done cover the wok and switch off the flame.
  7. Now lets prepare sauce. Heat butter in a pan.
  8. Add maida and stir continuously until it starts changing color. (Be very careful as you do not want to burn it)
  9. Now add milk and keep stirring at high flame to avoid any lumps. When a boil comes reduce the flame and let it cook for another 2-3 minutes then add 1 cheese and keep stirring at regular intervals to avoid burn as well lumps.
  10. Once it starts thicken switch off the flame and add seasonings, like salt, black pepper, chili flakes and finely chopped green chilies. Mix well.
  11. Now add saute vegetables (mushroom and spinach) and mix well.
  12. Now add cooked rice and mix nicely. Rice must absorb all sauce, consistency should not be runny. (if required cook until it thicken)
  13. Risotto is ready.
  14. Serve warm!
Recipe Notes
  • Authentically to make risotto we use Italian short grain rice cooked in wine or stock. But you may also use Desi Indian Chawal cooked in normal water or vegetable stock.
  • In risotto we use parmesan cheese, but if it is not available use mozzarella cheese otherwise simple use cheese slices.
  • You may also use chopped onion while sauteing vegetables.
  • To wash spinach nicely always put spinach in a large pot of water and scrub gently with hands. Pick the spinach from top and discard the dirty water. Continue the process until the water is clean.
  • Here i used baby mushroom, if it is not available to you. You may use normal sized mushroom and dice them into 4 pc (Do not chop them finely)
  • While making white sauce keep it stirring, otherwise it may burn or lumpy too.
  • You may also garnish it with some olives.
  • Adjust the spices as per your taste and tolerance.
  • If serving to kids, adjust chili as per their tolerance.
  • Click here for more Rice & Pasta Recipes.
  • Click here for more Baked Recipes.
  • Click here for more Party Food.

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Author: Vibhuti Jain

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