For making this risotto i used many vegetables to avail the benefits of different vitamins but all in pulp form,so it becomes very creamy and the kids or adults who hate vegetables can eat it happily without seeing the content of the dish........:D

  • Cook time:
  • Prep time:
  • Yields: serves 3-4 person
  • 200 gram small sticky rice
  • 500 ml vegetable stock
  • 50 gram carrot pulp (boiled and pureed)
  • 50 gram pumpkin pulp (boiled and purees)
  • 50 gram tomato pulp (blanched and pureed)
  • 50 fresh orange juice
  • 10 gram tamarind juice
  • 5o gram cream cheese
  • 50 gram cottage cheese (grated)
  • 50 gram butter
  • 20 gram veg oil
  • 10 gram garlic paste
  • 10 gram fresh coriander stems paste
  • 20 gram raw onion paste
  • 1/2 teaspoon mustard seeds
  • pinch of cinnamon powder
  • pepper powder to taste salt to taste
  • For Garnish:
  • Cottage cheese
  • fresh coriander

In a wok keep the veg stock heating.In a pan, heat the oil and 20 gram butter, add mustard seeds as they crackle add the onions, garlic and coriander stem paste and swat for 5-7 minutes without coloring,add the dry rice and turn up the heat and swat till rice become,slightly translucent


Put on the gas and add all vegetable pulps and again swat on high flame,now add first ladle of hot stock and little salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladle fulls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladle full to be absorbed before adding the next.


This will take around 10-15 minutes.Carry on adding stock until the rice is soft but with a slight bite,check the seasoning and add pepper and cinnamon powder.If you run out of stock before the rice is cooked, add some boiling water.Add tamarind juice and stir well.


Put off the flame and add the remaining 30 gram butter and both cheese and stir well. Place a lid on the pan and allow to sit for 2 minutes.Now add fresh orange juice,stir well and ready to serve,garnish with cottage cheese and fresh coriander.....enjoy hot:)


NOTE: Vegans can avoid both cheese and use silken tofu in it.


NOTE:I used small sticky rice,to give the complete Indian touch to my dish,but if wish you can replace it with arborio rice.

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