Exotic Vegetable Risotto Recipe

Exotic risotto is a complet meal and is one of my favourites in Italian cuisine. The floors are so clean and simple that this dish will become a must in your household menu.

Cooking time
15 min
Preparation time
10 min



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This recipe is healthier as it has fresh vegetables too and is served with a salad!


  • Arborio rice  1/2 cup
  • Saffola Aura- Refined Olive & Flaxseed Oil  1tsp
  • Garlic, finely chopped  1/2 tsp
  • Onions, finely chopped  1 1/2 tsp
  • Zucchini, chopped roughly chopped  1tbsp
  • Red peppers, roughly chopped   1tbsp
  • Carrots, julienned  1tbsp
  • Mushrooms  1tbsp
  • Water  1cup 

For the salad

  • Arborio rice 1/2 cup
  • Saffola Active oil 1tsp
  • garlic finely chopped 1/2 tsp
  • onions finely chopped 1 1/2 tsp
  • zuchini chopped roughly chopped 1tbsp
  • Red peppers roughly chopped 1tbsp
  • carrots julienne 1tbsp
  • Mushrooms 1tbsp
  • Water 1cup 
  • For the salad        
  • Lettuce 1tbsp
  • Aragula 1tbsp
  • salt to taste
  • Ranch 1/2 tsp
  • Pepper a pinch
  • lemon juice 1/2 tsp
  • Parmesan cheese 1/2 tsp


How to make Exotic Vegetable Risotto

  • Heat 1/2 tsp oil in a pan add garlic and onions and sauté until translucent.
  • Add the rice, and sauté for a minute or two .
  • Add salt, pepper and water (little at a time )until the rice is cooked for approx 20 minutes.
  • In another pan, heat the remaining oil and sauté all the vegetables.
  • Add the vegetables to the rice when it’s done and mix well.
  • Garnish with parmesan cheese.

For the salad, mix everything together and adjust seasoning.

  • Serve  along with risotto

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