Ingredients

• 1 cup - cooked rice
• 1 cup - milk
• 1 cup - boiled macaroni
• 3 tbsp - tomato sauce or ketchup
• 1/2 cup - mushrooms, chopped and boiled
• 4 tbsp - grated cheese
• 2 - onions, finely chopped
• 2 tbsp - flour
• 1 tsp - garlic paste
• 1 tsp - chilli sauce
• 1 tsp - pepper powder
• salt to taste
• 2 tbsp - butter
• 2 tbsp - oil

How to Make Macaroni And Mushroom Risotto

• Heat butter in a pan and add the flour. Fry on low heat for 2 minutes.
• Remove from the flame and slowly add the milk, stirring continuously so that no lumps are formed.
• Return the pan to the flame and bring the flour-milk mixture to boil, stirring continuously.
• Add salt and pepper and mix well.
• Add the cooked rice and simmer for 1 minute, then remove from the heat and keep aside.
• Heat oil in another pan and saute the chopped onions and garlic paste for a few minutes.
• Add the tomato sauce/ ketchup and mushrooms and mix well.
• Saute for about 5 minutes until the mushrooms are half done.
• Mix in the boiled macaroni and chilli sauce and stir well. Remove from the heat.
• In a greased baking dish, first arrange the white sauce rice layer. Then spread the mushroom-macaroni layer over it.
• Sprinkle the grated cheese on top.
• Bake for 20 minutes in a moderate oven (355 degrees Fahrenheit) until the cheese has melted and turned golden brown.
• Serve hot with rolls and a salad.
• Recipe Courtesy: Anglo-Indian Recipes