Rice, which is the main ingredient of an Italian meal, takes on an exciting and wholesome avatar here, loaded with veggies. Risotto is usually made with special kind of rice called Arborio rice, which is extremely absorbent and gives a creamy consistency to the dish even though the grains remain separate. Since Arborio rice is not easily available in India replace it with brown rice which works equally well.
2 1/2 cups cooked brown rice
1/2 cup chopped coloured capsicums (red, yellow, green)
1/4 cup chopped onions
1/4 cup chopped mushrooms (khumbh)
1 1/2 cups milk
3 tbsp cream
2 tbsp white wine (optional)
1/2 cup grated processed cheese
2 tbsp butter
salt and black pepper (kalimirch) powder to taste
Heat the butter in a pan, add the onions and sauté till they turn translucent.
Add the capsicums and sauté till they become soft.
Add the mushrooms and cook till done.
Add the rice, milk, cream and ¼ cup cheese and mix well. Bring to boil and simmer for a few minutes.
Add the wine and mix well.
Put the mixture in a greased baking dish and sprinkle cheese on top.
Bake in a pre-heated oven at 200°C (400°F) for 15 minutes.