Macaroni And Mushroom Risotto

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 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