Serves: 1 person
Time: Under 20 mins
Risotto Rice: 1 cup
Water: 1 1/2 cup ( Veg broth works best)
Onion: 1/2 finely chopped
Button Mushrooms: 9-10 coarsely sliced
Peas: 1/2 cup
Olive Oil: 2 -3tbsp
Saffron: a pinch
Warm Milk *: Just enough to soak the saffron. (* Vegans can soak in warm water or almond milk)
Salt to taste
Crushed Pepper: 1 tsp
In a heavy base pan, pour the olive oil, add the onions and let it cook till the onion turns translucent or light brown. Now add the rice and cook on low-medium flame for 2 minutes. But you have to keep the rice stirring else it will turn brown and burn. Now after 2 minutes start adding the water bit by bit. That is add a ladleful at let the rice cook for 2 minutes, then add another ladleful and let the rice cook for another 2 minutes after that add the rest of the water, salt, pepper, mix well, cover the lid and let this cook on low flame for 10-12 minutes. Stir occasionally.
In the meantime, in another pan, pour some olive oil and pan fry the mushrooms with a bit of salt. When the mushrooms turn brown, that is after they have released the water and turned brown, you take them off the heat.
Back to the rice, uncover the lid, check the rice, it should be done now, if not then let this cook till the rice is properly cooked. When the rice is about to get done, add the saffron, the peas, stir well.
After the rice is properly cooked, mix in with the mushrooms that we cooked separately, the dish is ready.
Non vegans can add a bit of Parmesan cheese if they want just before serving.