Photo: Charles Haynes · CC BY-SA 2.0 · Wikimedia Commons

Gujarat · Dinner

Peas and Carrot Risotto

Traditional Recipe 23: Peas and Carrot Risotto recipe

🧺 Ingredients

• Basmati rice: 150g
• Green peas (fresh): 100g
• Carrots: 100g (cubed)
• Oil: 15ml
• Ghee: 10ml
• Cumin seeds: 1 tsp (5g)
• Asafoetida: pinch (1g)
• Bay leaf: 1
• Turmeric: ½ tsp (2g)
• Salt: 5g
• Water: 450ml

👩‍🍳 How to make Peas and Carrot Risotto

1. Wash rice thoroughly; soak 10 min.
2. Peel and cut carrots into 1cm cubes.
3. Heat ghee + oil (25ml total) in pressure cooker over medium heat (160°C).
4. Add cumin seeds; let crackle 30 sec.
5. Add asafoetida and bay leaf; fry 30 sec.
6. Add turmeric; stir for 30 sec.
7. Drain rice; add to pot. Stir for 2 min to coat with ghee.
8. Add carrot cubes and peas; mix well.
9. Add 450ml water and salt (5g).
10. Close lid; cook on high heat (200°C) for 1 whistle, then low heat (120°C) for 8 min.
11. Turn off heat; let rest 5 min without opening.
12. Open lid; fluff with fork. Serve hot. Rice should be fluffy, vegetables tender.

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