Macaroni And Mushroom Risotto

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

240 calories, 9 grams fat

Course: Main Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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