Ingredients

The following ingredients have 2 Servings
  • 1 cup arborio rice (or any short grained starchy rice)
  • 1 cup veggies (broccoli florets and chopped zucchini)
  • a few spinach leaves
  • 2 cup peanut milk
  • freshly ground pepper
  • 3-4 shallots
  • 3 tsp olive oil
  • Colorful peppers for serving the risotto

Instruction

  • For making the risotto, heat 2 tsp olive oil in a pan.
  • Add the chopped shallots and fry till translucent.
  • Stir in the washed arborio rice. Saute for a minute. Cover with 1 cup water and let it simmer.
  • Once the water starts to reduce(evaporate), add 1/2 cup water and 1 cup peanut milk.
  • Around the same time, heat 1 tsp oil in another skillet. Add the zucchini and broccoli and stir fry for 7-8 minutes on medium high. Add spinach and let it wilt before taking the veggies off the flame.
  • Check the risotto rice and add some more peanut milk as the liquid evaporates. Once it looks nice and creamy, season with salt and pepper.
  • Add the veggies to the risotto pan. Stir.
  • Slice off the tops of the peppers. Brush on the outside with some olive oil. Spoon in the risotto.
  • Put in a pre-heated oven ( about 400 degrees C ) and bake for 10-12 mins at the same temperature ( 400 degrees F ) . Remove from the oven.
  • Serve warm.