Red rice Vegetable Risotto

Preparation time
15 mins
Cooking time
15 mins
2 people
Meal course
Main course
Posted on
2 tspn
2 cup
5 tspn
Corn flour
4 no.
Garlic cloves
1 no.
1/2 cup
Sweet corn
1 cup
1/2 cup
Chopped carrot
1 cup
Button mushroom
4 cup
Vegetable stalk
1 cup
Red rice
2 tspn
Pepper powder
1 tspn
Chilli flakes
3 tspn
1 tblspn
3 tspn
Mixed herbs
Red rice Vegetable Risotto

Risotto is a popular Italian dish made with Arborio rice. This is a different and more healthier version made with red rice, without wine and cheese which are the main ingredients of original version. This is my simpler version which can be cooked in lesser time. Harmless for kids who have started eating rice. Any vegetable combinations can be added.


  1. Soak red rice for 1 hour in water.
  2. To make vegetable stalk, add handful of chopped potatoes,cabbage,beans,carrot with 5-6 cups of water and needed salt.
  3. Let all the minerals gets into the water and the amount of water simmer.
  4. Drain the water and keep aside. Add 3 cups of this stalk to 1 cup of red rice.
  5. Add required salt and pressure cook it for 3-4 whistles.
  6. Rice should have some starch but shouldn’t be smashy. Drain water if there and keep that aside. Separate the rice.
  7. In a pan, add butter and toss onions till translucent. Add garlic cloves once done.
  8. Clean the  mushrooms. Clean cauliflower in hot water and drain it.
  9. Add these in the pan along with carrots used in stalk. Toss for 1 minute.
  10. Red rice and dry mixed herbs can be added along with veggies now.
  11. If there is remaining stalk, add them and simmer. Let the rice absorb it completely. Stir occasionally.
  12. Add required salt and chilli flakes.
  13. Meanwhile, mix 2 spoons corn flour with 1 cup milk without lumps. This is the white sauce for creamy texture. I have avoided any cheese.
  14. Pour it in a pan with a spoon butter and mix it in complete simmer. Raw taste just goes and starts thickening into a saucy consistency.
  15. Add this to red rice mixture after it absorbs the stalk. It should not boil. Let it absorb the white sauce.
  16. Make another set of white sauce same amount with little more milk or water if needed.
  17. Pour it to red rice again to get a more creamier consistency. Adjust salt,herbs and add pepper powder for taste.
  18. Add finely chopped parsley leaves. I used dried parsley as this was not available.

The risotto is done. This ends to be bit creamy,starchy like porridge but the red rice will stay whole.

FullSizeRender (12)

  1. You can add cheddar cheese for a more fatty and yummy version.
  2. Other green vegetables like broccoli,green peas can also be added.

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