Lunch

Risotto from India is for Lunch.

Risotto from India takes 10 minutes to prepare.

Risotto from India takes 20 minutes to cook.

Risotto from India makes 6 servings.

The ingredients for Risotto from India are:

White Rice, long grain, 1 cup (remove)
Lentils, 1 cup (remove)
Carrots, raw, 1 carrot (7-1/2") (remove)
Zucchini, .5 cup, sliced (remove)
Onions, raw, 1 medium (2-1/2" dia) (remove)
Yellow Sweet Corn, Frozen, 0.5 cup kernels (remove)
Green Beans (snap), .5 cup (remove)
Cauliflower, raw, 1 cup (remove)
*Cumin seed, 1 tsp (remove)
Ginger Root, 1 tsp (remove)
Garlic, 1 tsp (remove)
Salt, 1 tsp (remove)
Chili powder, 1 tsp (remove)
*Canola Oil, 1 tbsp (remove)
Water, tap, 5 cup (8 fl oz) (remove)
Parmesan Cheese, grated, 2 tbsp (remove)

Here is how you make Risotto from India:

Wash the rice and lentil together and set aside. Heat oil in a sauce pan, add cumin and let it sputter. Add all the chopped vegetables, stirring well, add dry spices. Stir in the rice and lentil, add water and bring to boil, cover and lower heat. Cook until the rice and lentils are cooked and vegetables are tender. Sprinkle parmesan cheese and serve hot with plain yoghurt.Number of Servings: 6Recipe submitted by SparkPeople user HERSHS.

The nutritional information for Risotto from India is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 140.8

• Total Fat: 3.5 g
• Cholesterol: 1.3 mg
• Sodium: 452.7 mg
• Total Carbs: 23.0 g
• Dietary Fiber: 5.0 g
• Protein: 6.0 g

Risotto from India is Indian cuisine.

The dietary needs meet for Risotto from India is Vegetarian