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Brown Rice Mushroom Risotto

Brown Rice Mushroom Risotto

  • Butter : 1 tbsp
  • Cooked Manna brown rice: 2 cups (brown rice takes a longer time to cook compared to white rice
  • Olive Oil : 1 tbsp
  • 1 finely chopped onion
  • Finely chopped garlic pods- 5 nos
  • Corn flour : 1 tbsp
  • Milk : 1 cup
  • Sliced mushrooms: 200 gm
  • Red Chilly flakes and oregano (Time to use those which came along with the pizza you ordered)
  • Grated Mozarella Cheese

  • Saute Onion, mushroom and garlic in olive oil and butter until they are soft and keep aside.
  • Dissolve corn flour in ½ a cup milk.
  • Add the mixture to cooked Manna brown rice and the remaining milk. Cook in a medium flame for 3 minutes. Keep stirring to avoid the rice sticking to the pan. Mash it nicely by adding cheese.
  • Add a little salt, the corn flour mixture to this and cook for another 1 minute.
  • Now the risotto is creamy in texture. Scoop it in a small container and place it gently on a plate.
  • Garnish it with coloured capsicum.
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