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Macaroni And Mushroom Risotto Recipe

Macaroni And Mushroom Risotto is a popular Anglo-Indian Main
Author :
 
On :
Wednesday, 29 June, 2016
Category :
Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Anglo-Indian Recipe
Technique :
Bake Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 3 based on 100 votes
3

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:

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



     

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