Risotto recipe (No cheese)
Reshmi Tikka Paneer is a delicious appetizer or snack that is perfect for any occasion. It is made with paneer (cottage cheese) marinated in a creamy mixture of yogurt, cream, and spices. The dish is then grilled or baked until the paneer is tender and has absorbed all the flavors of the marinade. It is a vegetarian dish and a great source of protein and calcium, thanks to the paneer. However, people with a dairy allergy should avoid this dish.
Nutrition Facts
Per serving
Energy
156 kcal
Protein
3 g
Carbs
26 g
Fat
4 g
Fiber
2 g
Ingredients
Onion, small
0.25 cup (15g)
Garlic, small clove
0.5 tsp (2.5g)
MUSHROOM
0.25 cup (50g)
Common salt
1 tsp (5g)
Pepper, black
1 tsp (5g)
Parsley
1 tsp (5g)
Vegetable Broth
5 large bowl (1000g)
Arborio rice (raw)
1 cup (100g)
Dried Rosemary
1.5 tsp (3g)
Dried thyme
1.5 tsp (3g)
Olive Oil
1 tbsp (15g)
Instructions
Cooking Steps
In a large saucepan, heat the olive oil over medium heat.
Add the chopped onion and minced garlic to the pan and sauté until the onion is translucent, about 3-4 minutes.
Add the sliced mushrooms to the pan and cook for another 2-3 minutes until they are soft.
Add the Arborio rice to the pan and stir well to coat the rice in the oil and vegetables.
Pour the white wine into the pan and stir well. Cook until the wine is absorbed into the rice, stirring frequently.
Add the vegetable broth to the pan, one cup at a time, stirring frequently and waiting until each cup is absorbed before adding the next.
Continue adding the broth and stirring the rice until it is cooked through and creamy, about 20-25 minutes.
Add the dried thyme and rosemary to the pan and season with salt and pepper to taste.
Serve the hot risotto in bowls, garnished with fresh herbs if desired.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.