Here’s a short story for you before you hop on to the recipe. So me and my husband are following a healthy eating routine and as you all know how big a foodie I am, I cannot stay away from different cuisines specially Italian & Asian. So I tried this risotto recipe after browsing through 10 different recipes on the internet. Nothing pleased me and out of nowhere I started the process. I kept on cooking and asked my husband to taste at every step. He surely enjoyed the process but I was so conscious about how it would turn out. After I finally finished, I realised that there are two ingredients you need to nail – the sauce & the rice, you need to know when exactly it’s cooked perfectly. After 2-3 trials I got it right and here’s my recipe..enjoy!!
Ingredients
 2 cups arborio rice
1 bowl assorted vegetables (I used bell peppers + mushrooms + broccoli)
1 cup pesto + 1 cup white sauce (alfredo without cheese)
Salt & pepper to taste
5-6 cups of vegetable broth
1 tbsp olive oil
1 tbsp garlic, chopped finely.
1 tsp mixed Italian herbs
1 tbsp parmesan cheese
Method
Use a deep pan and heat it. Add 1 tbsp olive oil, 1 tbsp garlic and Italian herbs. Once it sizzles, throw in the assorted vegetables.
Let it cook till soft. Now add 1.5-2 cups raw arborio rice. Don’t wash or soak in water prior.
Coat the rice well with olive oil and cook for 1-2 minutes.
Keep 5-6 cups of vegetable broth ready that is warm. Start adding this stock ladle by ladle till the rice soaks it in. Repeat this step till the rice is properly cooked.
Add salt and pepper to taste and switch off the stove. Now add your desired sauce in it (I mixed alfredo & pesto) & garnish with Parmesan cheese.
