I have become addicted to Risotto! It takes longer to make than regular rice, but it’s easy and SO worth it!

1 cup of short grain rice
½ cup of brown rice
1 onion, sliced
4 cups of vegetable broth
1 ½ cups of mixed veggies
Salt as desired
¼ tsp. of white pepper
½ cup of Parmesan cheese
1 small cup of White wine (optional)
1 tbsp of olive oil
1 tbsp of butter

Heat a skillet and fry sliced onions in 1 tbsp. of olive oil for 1 minute. Add rice and fry for 3-4 minutes till the edges look opaque. This helps seal the chewy quality of the rice.

Add all kinds of diced and sliced veggies. Colored bell pepper, broccoli, sweet corn, peas, etc. Fry the whole mix for another 1 minute. At this stage add the white wine, which is optional. This gives a distinct flavor to Risotto.

Add the vegetable broth ladle by ladle stirring once or twice in between. Continue until the whole broth is used. Add the butter and stir the rice. Sprinkle white pepper, salt and half the grated cheese and stir again.

 Take a small bowl and fill it with the cooked Risotto and press it lightly with the back of a ladle. Empty the bowl on a clean flat serving plate, sprinkle some more cheese and serve hot.