Home Risotto Recipe of traditional Italian dish, Spring Vegetable Risotto

Recipe of traditional Italian dish, Spring Vegetable Risotto

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This traditional Italian dish makes a mildly spiced meal for infants who’re fond of bland, but tasty meals. The greens present vitamin, folic acid and fibre whereas the cheese provides protein and calcium to your child’s weight-reduction plan.
 
Preparation Time: 10 minutes.                      Cooking Time: 9 minutes.                             Makes 1 cup.
 
2 tbsp finely chopped spring onions whites
2 tbsp rice (chawal), washed and drained
1 tsp oil
1 tbsp finely chopped onions
1 tsp garlic (lehsun) paste
2 tbsp grated carrot
1 tbsp small broccoli florets
1 tbsp finely chopped French beans
1½ tbsp grated processed cheese
Restricted amount of salt (optionally available)
 

Heat the oil in a non-stick pan, add the onions and garlic paste
And sauté on a medium flame for 1 minute.
Add the rice and ¾ cup of water, combine nicely and prepare dinner on a medium flame for four to five minutes or until the rice is cooked.
Add the carrots, broccoli, French beans, spring onion whites and ½ cup of water and prepare dinner on a medium flame for two minutes or until the greens flip comfortable.
Add the cheese and salt, combine nicely and prepare dinner on a medium flame for 1 extra minute or until the cheese melts. Mash it evenly utilizing a masher.

    Serve lukewarm.
 
Nutritive values for 1 cup
Energy: 209 energy
Protein: 6.zero gm           
Carbohydrate: 26.9 gm          
Fat: 8.6 gm
Fibre: 2.5 gm
Vitamin A: 787.2 mcg 
Calcium: 152.three mg
Folic acid: 17.9 mcg
 
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