Risotto with Exotic veggies

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
Fit Foodie Index


    • 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 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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