One Pot Lime Risotto

Aug 5, 2021
2 min read

Sometimes all you want is to make a lunch that easily come together and you don't have to work with so many utensils. So here is one pot recipe for your lazy days. If you skip the parmesan cheese, it can be easily vegan.

Video Instructions

Servings 2 Total Time 1 hr Calories 216 kca (detail at the end)

Ingredients

200 gm short grained rice

500 ml water

200 gm of button mushrooms

1 small onion

3 garlic cloves

1 medium tomato

15 springs of fresh coriander

20 leaves of mint

4 tbsp of parmesan cheese (optional)

1 tsp of olive oil

1/2 tsp of cumin seeds

2 bay leaves

3 cardamom pods

1/4 tsp of white pepper

1/4 tsp of garam masala

1/4 tsp of salt

1 pinch of turmeric

1 chicken boullion

Juice of half lime

Half lime zest

Toppings (optional)

Avocados

Boiled eggs

Method

Soak the rice for two hours.
Finely chop onion, garlic, one green chilli. Fry cumin seeds, bay leaves and cardamom in oil. Then add the garlic, onion and chilli.
Sauté until they turn colour a little bit and add all the spices including salt.
Chop mushrooms and add them as well. Cook for a few minutes.
Cut the tomato in four pieces. Chop the mint and coriander and divide them. Slit the green chilli into halves (length wise)
Add the rice, bouillon, tomatoes, half of the herbs (mint, coriander), chilli and boiling water in the pan.
Cover the pan with a lid and cook over medium heat until there is no more water.
Add rest of the herbs, grated parmesan cheese, lime juice and lime zest.
Cover for 10-15 minutes more and let the juice infuse in risotto.
Serve it with freshly cut avocados and boiled eggs.

Notes

For a vegan diet, replace parmesan cheese with margarine. Two tablespoons are enough.
In some countries, parmesan cheese is not available, replace it with two tablespoon of butter to add the creaminess in your risotto.

Download Pdf version of the recipe