Tuesday, 18 December 2012

Brown Rice Risotto

Brown rice takes the place of risotto rice in this recipe made using bell peppers, olives and fresh cream.


2 cups brown rice, boiled
1/2 cup vegetable stock
1 carrot, chopped
1/2 cup finely chopped red, yellow and green capsicum
1/2 cup finely chopped onions
1 tsp finely chopped garlic
1 tbsp finely chopped celery
1 tbsp lemon juice
2 tbsp black olives
3 tbsp butter
Salt to taste
2 tbsp fresh cream
Freshly ground pepper powder to taste


  • Heat the butter in a pan, add the onions and saute till they turn translucent.
  • Add the garlic and celery and saute for a few more seconds.
  • Add  the bell peppers, carrots and salt and mix well.
  • When the vegetables have softened a little, add the rice, cream and 1/2 cup of vegetable stock and mix well. (add more stock if required)
  • Bring to boil and simmer for a few minutes till creamy consistency. 
  • Add the olives, pepper powder, lemon juice, mix well and serve hot.


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